1. Spray a large pot or saucepan with nonstick cooking spray. Place it over medium-high heat and add olive oil. When oil is hot, add onion and garlic. Sauté 1 minute.
2. Add broth, water, lentils, barley, carrots, parsnips, curry powder, cumin, salt, red pepper flakes, and tomato paste. Bring to a boil. Cover. Reduce heat to simmer and cook 45 minutes.
3. Add spinach leaves and cook 5 minutes longer.
4. Top each serving with a spoonful of sour cream.
Makes 4 servings.