Sauté the vegetables

• Heat the olive oil in a stockpot or large pan.
• Sauté the carrots, celery, onion and potatoes until slightly softened.
• Add the garlic and paprika and cook briefly until fragrant.

Add broth, lentils and aromatics

• Pour in the vegetable broth and add the dried lentils and herbs.
• Add the onion studded with cloves.
• Stir in the dark soy sauce and season with salt.

Simmer the stew

• Bring to a boil, then lower the heat and simmer until the lentils are tender.
• Remove the clove-studded onion.

Add the spinach and serve

• Stir in the spinach and let it wilt.
• Taste, adjust the seasoning and serve hot.