Step 3) For Spiced Lentils and Spinach: Heat 1 teaspoon oil in a heavy large skillet over medium heat. Add onion, 1 minced garlic clove, 1 teaspoon curry powder, and bay leaf. Cook until onion begins to brown, stirring often, about 10 minutes. Stir in broth, tomatoes and lentils. Cover and simmer just until lentils are tender (do not overcook), stirring occasionally, about 30 minutes. Stir in the spinach and lime juice; set lentils aside and keep warm until ready to serve.