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Drizzle the olive oil into a large pot and slowly fry the diced white onion and cook until see through.
Add the finely chopped red chilli and cook for a further 2-3 minutes then add the minced garlic cloves.
As soon as the garlic is cooked, add the cauliflower florettes and add the smoked paprika, sage and chilli flakes, then after 5-6 minutes add all of the other ingredients.
Stir in the stock cube and allow to simmer for around 15-20 minutes until the lentils are cooked.
5 minutes before stirring, add the spinach and allow to wilt in the heat of the stew.
Season to perfection with salt, maybe add a dash more chilli if needs be.
Serve up in a bowl and top with the yogurt.
To make the yogurt, simply spoon the yogurt into a bowl, and swirl in a drizzle of olive oil, sprinkle with the smoked paprika and top over your stew.