Heat the oil, spices, garlic and ginger in your pot until fragrant. Add spinach, tomatoes, and salt. Cover the pot and allow the spinach to wilt, for about 2-3 minutes.
Remove the pot from the heat and scrape the spinach into a high-powered blender and blend on high until smooth. Set aside.
Melt oil over medium heat. Add the turmeric, cumin, and coriander seeds to the coconut oil. Toss all the ingredients together and toast the spices until fragrant.
Add sweet potatoes, carrots, and lentils to the onion and toss. Add the crushed tomatoes, coconut milk, broth the spinach puree to the vegetables and bring to a boil.