Rinse the lentils under cold water and drain them.

In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook until vegetables are softened, about 5-7 minutes.

Add the minced garlic, ground cumin, ground coriander, and smoked paprika. Stir and cook for another 1-2 minutes until fragrant.

Add the lentils, potatoes and diced tomatoes, and vegetable broth or water to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let the stew simmer, covered, for about 25-30 minutes, or until the lentils are tender. Add the spinach leaves and leave for 3 more minutes to cook.

Season the stew with salt and pepper to taste.
If the stew is too thick, you can add more broth or water until you reach your desired consistency.

Enjoy it