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Add olive oil to a large pot.
Once hot, add in the onions and carrots.
After about 7-8 min add in the spices and cook for about a minute.
Add in 6 cups of broth along with the lentils, sweet potatoes, and canned tomatoes. Cook on a high heat for about 4-5 minutes then cover and reduce to a low heat. Let simmer for about 35-40 minutes. You’ll know it’s done when the sweet potatoes are tender. Add in the last 2 cups of broth.
Add in the spinach as your final step, and cook until just shrunken in size then immediately remove from heat.
Optionally top with chopped parsley and a dollop of vegan labneh or sour cream.