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Gather your ingredients.
Melt the oil in a large lidded pot, then add the garlic, ginger, onion, spices and seasoning. Cook for 4 to 5 minutes over a medium heat to infuse the oil and allow the onions to soften slightly.
Then add the sweet potato and lentils and sauté for 5 minutes until browned and coated in the spices.
Add the stock and stir, then put the lid on and simmer for 30 minutes until the potato is soft and the lentils are cooked through. Add a little extra water if needed.
The lentils should thicken the mixture slightly.
Add the spinach and coriander for the last 2 minutes of cooking to gently wilt in the heat, then serve.