Soften the aromatics

• Heat the olive oil in a saucepan over medium heat.
• Add the onion and cook until translucent, then stir in the garlic and smoked paprika.

Simmer the lentils

• Add the lentils, canned tomatoes and vegetable stock.
• Season with salt and pepper and simmer until the lentils are tender and the sauce has thickened.

Wilt the spinach

• Stir the spinach into the lentils and cook until just wilted.

Serve

• Divide the lentil mixture between bowls and serve hot.