Heat the oil in a large pan over a medium heat. Add the onion, garlic and soften. Add all the spices, and stir for 30 seconds before adding the tomatoes, broth, mixed beans, butternut squash and lentils.
Bring to the boil, then cover and reduce the heat to a low simmer for 20 minutes or until the butternut squash is tender and the lentils are fully cooked. Add the spinach for further few minutes until wilted and serve.
Makes 4 servings.