Cut the vegetables in 1-inch pieces. In a bowl, mix them with the olive oil. With a garlic-press, press garlic and ginger directly over the bowl to get all the juices. Add salt and pepper to taste and mix well.
Lay vegetables on a greased cookie sheet and roast until they are tender. It should take around 20 minutes.
When the veggies are cooked, turn off the oven and prepare lentils.
In a pan on medium-high heat, soften the onions in olive oil. Add sugar and, if necessary, some more oil. Let caramelize for a few minutes. Stir often.
Add lentils and sauté for 2 minutes. Throw in the spinach and cook for 2 more minutes.
Lay the lentils on two plates and cover with roasted vegetables.