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Cook chorizo in large Dutch oven over medium-high heat, stirring occasionally, until fat is rendered and meat is beginning to brown, 3 to 4 minutes.
Add onion and carrots; cook, stirring occasionally, until vegetables begin to soften, about 2 minutes.
Stir in garlic, cumin, and cinnamon, and cook until fragrant, about 30 seconds.
Stir in tomatoes and cook until fragrant, about 30 seconds.
Stir in lentils, salt, and pepper; cover; reduce heat to medium-low; and cook until vegetables are softened and lentils have darkened, 8 to 10 minutes.
Uncover, increase heat to high, add wine, and bring to simmer.
Add chicken broth and water; bring to boil, cover partially, and reduce heat to low.
Simmer until lentils are tender but still hold their shape, 30 to 35 minutes.
Stir in spinach and cook briefly to wilt.
Off heat, stir in cilantro and season with salt and pepper to taste.