In large pot over medium-high heat, heat olive oil. Add onions and cook 5 minutes, stirring often. Add garlic and ginger and cook until very fragrant, about 3 minutes.

Reduce heat to low and add spices and tomato paste. Stir continuously about 2 minutes. (Note: The tomato paste will darken from bright red to dark brick color.)

Add vegetable stock and gently scrape bottom of pot to deglaze. Add lentils and sweet potatoes; bring to boil. Reduce to simmer, cover and cook until lentils and sweet potatoes are tender, about 20 minutes.

Stir in coconut milk and salt and pepper to taste.

Just prior to serving, stir in spinach or greens of choice and garnish with cilantro.