Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and sauté until softened and translucent, about 5-7 minutes.

Add the minced garlic and grated ginger to the pot. Cook for another minute until fragrant, stirring constantly to prevent burning.

Stir in the ground turmeric, cumin, and coriander. Cook for about 30 seconds, stirring, until the spices are fragrant.

Add the rinsed red lentils, vegetable broth, and coconut milk to the pot. Stir everything together to combine.

Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the lentils are tender and have broken down, creating a creamy texture. Stir occasionally to prevent sticking.

Stir in the fresh spinach, a handful at a time, allowing it to wilt into the curry. This should only take a couple of minutes.

Season the curry with salt and freshly ground black pepper to taste. Adjust spices if needed.

Serve the lentil and spinach curry hot, garnished with fresh cilantro and a squeeze of lime juice, if desired. It pairs wonderfully with rice or naan bread.