Finely chop the onion and red chili. Mince the garlic.
Heat the olive oil in a pot over medium heat. Add the onion and cook 4 to 6 minutes. Add the garlic, red chili, ginger, turmeric, and curry powder. Cook for 1 minute or until fragrant.
Add the lentils, broth, coconut milk, and salt to the pot. Increase the heat to high and bring to a boil. Reduce the heat to low and simmer, uncovered, stirring occasionally, for 20 minutes or until the lentils are tender.
While the lentils cook, add the water and barley to a saucepan over high heat. Bring to a boil then reduce heat to low, cover, and simmer for 20 min or until the barley is tender.
While the barley is cooking, chop the cilantro. Cut the lime in half. Juice ½ the lime into a small bowl and cut the other half into 5 wedges.
Drain barley if necessary. Once the barley is done, add the cilantro and lime juice and mix.
To serve, scoop barley into a bowl. Add a handful of washed spinach. Add a heaping portion of hot lentils over the spinach (this will wilt the spinach). Top with a lime wedge.