Place the oil and cumin seeds in a Dutch oven or heavy large saucepan over medium heat.

Cook, stirring, for 2 to 3 minutes, or until fragrant. Stir in the onion, garlic, coriander, and pepper and cook, stirring often, for 4 to 6 minutes, or until the onion and garlic are tender. Stir in the paprika.

Add the lentils and water. Cover and bring to a boil. Reduce the heat to low and simmer, covered, for 30 to 35 minutes, or until the lentils are very tender.

Stir in the tomatoes, spinach, peanuts, and salt. Increase the heat and simmer, uncovered, for 5 minutes longer.

Garnish each serving with 2 tablespoons of yogurt.