Add the sliced carrots and saute until slightly golden.
Add the onion and garlic and sauté with the carrot until tender.
Add the chopped tomatoes and bay leaves and saute until the tomato is softened and the bay leaf is fragrant.
Add the sweet potato and spinach leaves.
Next, add the soaked lentils.
Add seasoning and spices—smoked paprika, dried oregano, fresh parsley
Add 4 cups of vegetable broth. (You can add up to 2 additional cups of broth if the stew becomes too thick for your liking.)
Cook the stew for 30–40 minutes, until the sweet potatoes are tender.
Notes
You could use the dry lentils without soaking them if you’re in a rush—but it is always a good practice to soak them as it reduces the antinutrients from the legumes.
If you don’t have enough time to soak your lentils, wash them carefully before use. You may also need to increase the cook time slightly.