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In a slow cooker, whisk together stock, sherry, olive oil, tomato paste, 1 ½ teaspoons smoked paprika, ½ teaspoon cumin, ½ teaspoon coriander, salt, and cayenne pepper.
Add tomatoes, lentils, carrots, onion, garlic, thyme, and bay leaves.
Cook until lentils are tender, 5 to 6 hours on high or 7 to 8 hours on low.
Using tongs, discard thyme sprigs and bay leaves.
Whisk vigorously until the liquid is creamy, about 30 seconds.
If cooking on low, increase temperature to high, stir in spinach, remaining ½ teaspoon smoked paprika, remaining ½ teaspoon cumin, and remaining ½ teaspoon coriander, cover, and cook until greens are wilted and flavors meld, about 30 minutes.
Stir in vinegar.
Season with salt and pepper to taste.
Sprinkle individual portions with cilantro or parsley, if using, then drizzle with olive oil.
Serve, passing extra vinegar at the table, if desired.