Curried Lentil Stew

I still have some leftover spinach from the wedding that I'm trying to use before it goes bad. This recipe has a lot of items that are typically in my pantry. And it's very good.

Curried Lentil Stew
adapted from Eat Real

Olive oil
4 carrots, peeled and finely chopped
3 ribs celery, finely chopped
1 medium onion, finely diced
2 cloves garlic, minced
2 tablespoons curry powder
7 cups water
1 pound dried lentils, rinsed and picked over
1 big glug of red wine
1 (14.5-ounce) can crushed tomatoes
8 ounces frozen cut-leaf spinach (no need to thaw) (**I used fresh and gave it a rough chop)

This is the mirepoix after I added the curry powder. Yes, it smells as good as it looks.

Kosher salt and coarsely ground black pepper to taste

Drizzle a few tablespoons of olive oil into a dutch oven or stockpot and heat over medium-high heat. When the oil is hot, add chopped carrots, celery, and onion. Saute until the vegetables are just beginning to get tender. Add garlic and sprinkle the curry powder over the vegetables. Continue to saute, stirring, for another 2 to 3 minutes.

Add one cup of water to the pot to deglaze, scraping up the browned bits at the bottom. Then stir in the remaining water, the lentils, and the bouillon. Place a cover on the pot at an angle so that steam can escape, and bring to a boil. Once the stew comes to a boil, stir, reduce heat, and simmer for about thirty minutes, stirring occasionally.

Check the lentils for tenderness at about 30 minutes. When they are fairly tender, stir in the tomato puree and the spinach. Let simmer until the desired texture and consistency are reached. Taste for seasoning and adjust salt and pepper as necessary.

A couple of notes: I used French green lentils and they were good, but next time I'd use typical brown lentils or red ones.

Also Eat Real's recipe called for 3 tsp. of beef or vegetable bullion. I didn't have either, but I had red wine. What's a girl to do?