Add olive oil to a large Dutch oven or pot and heat over medium.

Add in chopped onion and carrots and cook for about 5 minutes until the onions are translucent.

Add in minced garlic, stir and cook for 30 seconds until fragrant.

Push the onions and carrots to the sides of the pot and add the ground turkey to the middle. Cook for 3 – 4 minutes, breaking turkey up with a stirring utensil as it cooks and mixing in the onions and carrots.

Add in cumin, curry powder, onion powder, salt, and pepper and cook for additional 3 minutes.

Pour in the diced tomatoes, stir and cook for 1 - 2 minutes.

Pour in vegetable broth and water. Increase the heat and bring the soup to a boil, then add in rinsed lentils, stir and reduce heat so the soup is at a simmer. 

Partially cover the pot with a lid and allow soup to simmer for 30 to 40 minutes, or until the lentils are tender and cooked. Stir occasionally.

With 5 minutes left, add in the baby spinach and stir so it wilts. Carefully taste the soup and adjust seasonings to your liking.

Serve warm and enjoy!