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Rinse the lentils under cool running water to get rid of any dust or debris, and drain well. Set aside.
Heat the olive oil in a large pot over medium heat. After 90 seconds, when the oil is hot, add the onion and cook over medium heat for 5 minutes, stirring occasionally until softened.
Add the garlic, coriander, cloves, cumin seeds, cinnamon stick, kasuri methi, and dried chilies. Continue to sauté over medium heat for 2 minutes, stirring constantly to toast the spices without burning them.
Add the carrot, lentils, water and salt. Stir thoroughly to combine the ingredients. Increase the heat to medium-high and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and simmer for 30-35 minutes, stirring occasionally to prevent sticking until most of the water has absorbed into the lentils.
Remove the lid and stir in the spinach and herbs, letting them just wilt for a few minutes into the lentils.
Remove the cinnamon stick if used. Serve hot as a side, or over rice. If desired, garnish each serving with fried onions, parsley leaves, and cilantro leaves.