Rinse the lentils and place in a saucepan. Cover with water, add bay leaves and allspice and simmer until tender.
Fry the diced bacon in olive oil. Add the onion and fry until translucent, then add carrots and saute until soft.
Add the bacon mix to the lentils and simmer. Add the tinned tomatoes and spinach and cook until wilted. Season with the spices and simmer a few more minutes until flavours have blended.