1. Heat 15ml olive oil in a large pot over medium heat. Add 100g diced onion, 150g diced carrots, and 100g diced celery. Cook for 5-7 minutes until softened. 2. Add 9g minced garlic and cook for 30 seconds until fragrant. 3. Add 3g cumin, 2g coriander, and 2g smoked paprika. Cook for 1 minute. 4. Add 150g dry lentils (rinsed), 400g diced tomatoes, 150g diced sweet potato, 1L vegetable broth, 1 bay leaf, and black pepper. 5. Bring to a boil, then reduce heat and simmer, covered, for 25-30 minutes until lentils and sweet potatoes are tender. 6. Remove bay leaf and stir in 100g spinach and 10ml lemon juice. Cook for 2-3 minutes until spinach is wilted. 7. Serve garnished with 10g chopped parsley.