Wash the spinach leaves, spin dry and remove the stalks. Peel the onions and cut into fine strips. Heat the oil in a saucepan. Sauté the onions and spinach in it.
Dust the curry powder over it and fry briefly. Add the lentils, pour in the carrot juice and vegetable stock. Simmer the soup over a low heat for about 20 minutes until the lentils are soft and slightly disintegrated. Season the lentil soup with spinach with salt and pepper. Arrange lentil soup with leaf spinach on plates and serve immediately, sprinkled with the apple chips.
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