Mince the garlic, grate the ginger, and dice the onion. Add the olive oil, garlic, and ginger to a deep skillet, Dutch oven, or soup pot. Sauté the garlic and ginger over medium heat for one minute or until the garlic becomes soft and fragrant.
Add the diced onion to the skillet and continue to sauté over medium until the onion is soft and translucent. Add the curry powder and continue to sauté for about one minute more to toast the spices.
Add vegetable broth to the skillet, stir to dissolve any browned bits from the skillet’s bottom. Place a lid on top, turn the heat up to medium-high, and bring the broth to a boil. Once boiling, turn the heat down to medium.
Add the can of coconut milk and the Quick-Cook Lentils, stir to combine come back up to a simmer. Let it simmer without a lid for 5 minutes, stirring often, to thicken the mixture.
Once thickened, turn the heat off. Add the fresh baby spinach and stir gently until the spinach has wilted. Taste the mixture and adjust the salt or curry powder to your liking, if needed.
Serve over a bowl of rice, and top with chopped cilantro.