Peel and coarsely chop the carrots and onions.
Peel the garlic and finely chop.
Peel a piece of ginger and chop finely.
Put the pan on the fire, add olive oil, add chopped vegetables and mix. Cook for about 15 minutes with the lid slightly covered. Finally, add the chopped ginger and red chili.
Wash cherry tomatoes and cut in half.
Put bouillon cubes in a saucepan, add 1.8 liters of water, add stewed vegetables, tomatoes.
Add washed lentils. Bring to a boil and cook until the lentils are soft. Finally add spinach and remove from heat after 30 seconds. Serve with yogurt or sour cream.