Curried Red Lentil & Spinach Soup

Melt Becel® Buttery Taste margarine* in large, heavy-duty pot over medium heat and cook onion, garlic and ginger, stirring occasionally, until onion is tender, about 7 minutes. Add curry powder and cumin and cook, stirring constantly, 1 minute. Add carrot, celery, lentils, chicken broth and water. Bring to a boil over high heat. Reduce heat and simmer covered 20 minutes or until lentils and vegetables are tender. Process lentil mixture with hand-held blender** until still chunky. Stir in spinach and simmer 5 minutes. Stir in lemon juice and cilantro. **Or use traditional blender, processing soup in batches. After processing, return soup to pot and continue as above.