Fleuri's Curry Lentil Soup

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1/4 cup extra-virgin olive oil

5 to 6 cloves garlic, finely chopped or grated

1 small carrot, peeled and finely chopped

1 small chile, seeded and finely chopped

1 large shallot, finely chopped

1 1/2 cups yellow, red or green lentils

Salt

2 rounded palmfuls curry powder blend or Ras el hanout

1 quart chicken or vegetable stock-in-a-box

2 to 3 cups water

1 bundle farm spinach, trimmed, washed and dried, coarsely chopped

Naan bread

2 tablespoons butter, melted