heat up a large pot or dutch oven over medium-high heat.
Add the olive oil, onion, carrots, and curry powder. Simmer for 3-5 minutes or until onion is tender and translucent.
Stir in the garlic, pumpkin, Gops and Red pepper and saute' for 1-2 minutes.
Add broth, lentils, grain (I used Farro) and bay leaf.
Bring to a simmer and cook until lentils are softened, grain is cooked and the pumpkin is soft, about 20-30 minutes.
Stir in the and spinach. Cook until spinach is wilted. If you are using frozen spinach, add it in with the lentils.