In a small non-stick pan, heat 3 tablespoons of oil and gently fry the barberries, then add the finely chopped garlic and let it take color. Now add the mint and fry it too.
Then take the pan off the heat and set everything aside.
Heat the oil in a large saucepan and fry the sliced onions and finely chopped leek. Add turmeric, pepper, curry powder, cinnamon and nutmeg and fry a little. Then deglaze with the hot water. Stir in the peeled and cut potatoes, the washed rice and the rinsed lentils.
Simmer everything until the potatoes, rice and lentils are done.
Now add the finely chopped spinach and coriander and turn off the stove.
Let everything go a little.
If necessary, add hot water and season with sea salt.
Arrange the spinach soup in pretty plates and drizzle with the barberry and mint oil.