Heat the coconut oil in a heavy based pan and add the spices. Heat through for a minute or two before adding the onion and carrot and stir to coat well. Turn the heat down to it's lowest and cook for around 8 minutes stirring frequently
Pour in the stock and add the lentils. Bring to the boil and reduce the heat to a gentle simmer. Cook for 20 minutes or until the lentils are tender
Add in the spinach and cook for 3-4 minutes.
Blitz with a wand mixer or in a blender. Taste and adjust seasoning as necessary
Serve with a teaspoon of yoghurt as a garnish