Curried Lentil and Spinach Soup

I made this soup (based on a recipe I found at epicurious) last Friday evening; a good decision as I came down with a cold the next day. Nice, hearty soup that clears the sinuses whether you need it to or not.

Ingredients
2 tablespoons olive oil
1 1/2 cups chopped onion
1 cup chopped celery
1 cup chopped peeled carrots
3 garlic cloves, minced
1 tablespoon curry powder (preferably Madras-style)
1 tablespoon minced fresh ginger
1 teaspoon ground cumin
1 bay leaf
1/4 teaspoon dried crushed red pepper
8 cups of low-sodium chicken (or vegetable) stock
~2 cups (or more) water
1 16-ounce bag dried lentils (about 2 1/2 cups)
1 6-ounce bag baby spinach leaves
1/2 cup chopped fresh cilantro
1/2 cup plain nonfat yogurt or sour cream

Preparation
Heat oil in heavy large pot over medium-high heat. Add next 4 ingredients; saute until golden, about 10 minutes. Stir in curry powder, ginger, cumin, bay leaf, and dried crushed red pepper. Add 8 cups of chicken stock and 1 1/2 to 2 cups of water and dried lentils; bring to a nice boil. Reduce heat to medium-low and simmer uncovered until lentils are tender, adding more water by 1/2 cupfuls to thin soup, if desired, about 45-50 minutes. Add spinach and cilantro; simmer until spinach is wilted, about 5 minutes. Season soup with salt and pepper.

Ladle soup into bowls. Top each serving with spoonful of yogurt (or sour cream).

Per serving: calories, 479; total fat, 9 g; saturated fat, 1 g; cholesterol, 1 mg
Makes 4 main-course servings.

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The only things I changed were using chicken stock instead of water (good move, I think) and the cooking times - which were WAY off. Mary dubbed the dish "Indian Chili" which I think is pretty accurate.