1.Heat medium non-stick saucepan over medium heat, cook onion and chilli, stirring, until onion softens. Add curry paste, cook, stirring, about 1 minute or until fragrant.
2.Add stock, then water, undrained tomatoes and lentils, bring to the boil. Reduce heat, simmer, covered, about 20 minutes or until lentils are tender. Stir in ham and spinach, return to the boil. Season to taste.
3.Serve soup topped with coriander.
Reheat the soup, covered, in a microwave oven on HIGH (100%) for about 1½ minutes.Note