Heat the oil in a large pot over medium-high heat, and sauté the onion until golden brown. Add the carrots and celery and sauté for another 10 minutes. Stir in garlic powder, cumin, ginger, curry powder, cinnamon, red pepper, basil, and coriander. Add broth and dried lentils; bring to a boil. Reduce heat to medium-low and simmer for 40 minutes or until lentils are tender.
Add tomato sauce, tomato, spinach, and honey, and simmer for an additional 10 minutes. Season with salt and pepper.