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Peel and finely chop the onion, garlic and carrots. Rinse the lentils in a sieve under cold water.
Heat the oil in a large saucepan over medium heat. Add the onion and carrots and cook for 6-7 minutes until softened.
Stir in the garlic, smoked paprika, cumin and tomato purée and cook for 1 minute.
Add the rinsed lentils, chopped tomatoes and stock. Stir and bring to a boil. Then reduce heat and simmer for 20-25 minutes until the lentils are soft and the stew is thickened.
Stir in the beans and spinach until hot and wilted. Season to perfection with salt and pepper.
Ladle into bowls and serve with a bread roll.