Heat a large heavy based saucepan over medium heat. Add olive oil and onion and sauté until softened. Add garlic, thyme, paprika and coriander and sauté for a further 30 seconds.
Add potatoes, carrot, yellow lentils and stock and bring to the boil.
Add brown lentils and simmer until vegetables and lentils are tender, about 20 minutes.
Add spinach leaves, stir through and cook for another 5 minutes. Season with salt and pepper.
Add lemon juice and serve.
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