Heat one tablespoon of olive oil in a large pot on medium heat (we use our dutch oven for this recipe). Add the onion, cook for a couple of minutes until softened and add the garlic and ginger. Cook for a further 2-3 minutes.
Add the fresh tomatoes and the tomato pure. Stir and cook for a few minutes before adding the spices. Add the coriander, thyme, cumin, turmeric, cinnamon and black pepper. Stir until fragrant and add the chopped carrots and the stock.
Bring the water to a boil, add the lentils and pasta and reduce the heat to a simmer. When the pasta and lentils are half cooked, add the beans.
When the pasta and lentils are cooked turn of the heat and add the spinach. Leave the soup to rest for a few minutes until the spinach wilts. Squeeze a bit of lemon juice on top and serve.