In a medium-size pot add the oil over medium heat and sautè onion and garlic for 4-5 minutes until translucent.
Add green curry paste and diced carrot. Increase the heat and sautè for 2 more minutes, stirring constantly.
Lower the heat again before adding rinsed and drained green lentils, 2 cups of water, bouillon cube, frozen spinach, and coconut milk.
Bring to boil and then let simmer with a lid on for 30-35 minutes or until lentils are soft. Stir occasionally.
Season to taste with salt and pepper, and squeeze lime juice.
Serve with warm crusty bread, rice or quinoa.