In a large saucepan, sauté onions with oil of choice (I used avocado oil) until translucent. Add in ginger, garlic, carrots and red pepper, and cook until vegetables start to soften (about 3-5 minutes).
Add in vegetable broth, coconut milk, red curry and tomato paste. Stir well and bring to a low boil.
Add in red split lentils. Reduce to low heat. Cover and cook for 25-30 minutes, or until red lentils are fluffy.
Stir in spinach. After 1-2 minutes, remove from heat & enjoy!