Cook the lentils in a pan of boiling water for 15 minutes, or according to the packet instructions, until tender.
Meanwhile, heat the vegetable oil in a large saucepan and cook the onion, garlic and ginger for 5–6 minutes over a medium heat, stirring frequently, until starting to colour. Add the spices and parsnips, cook for 1 minute, then add the stock and coconut cream and cook for about 10 minutes, until tender.
Drain the lentils and add to the stock pan. Add the spinach and stir for 1 minute, until wilted. Season to taste, then spoon into bowls and serve with naan bread.