Wash the beetroot and cook in boiling water for about 50 minutes. Prepare rice in boiling salted water according to package instructions. Meanwhile peel onions, garlic and ginger and chop finely.
Clean the chilli, cut lengthwise, wash and remove the seeds. Finely chop the pod.
Heat the oil in a large pot. Fry onions, garlic and ginger for about 3 minutes. Put the lentils in a sieve and rinse with cold water. Add chilli to the pot, fry for another 2 minutes.
Pour on 800 ml water, season with salt, cayenne pepper and cumin, bring to the boil and simmer for about 30 minutes. In the meantime, clean and peel the carrots and parsnips and cut them into 2 cm wide pieces.
Approximately 15 minutes before the end of the cooking time, add the root vegetables to the lentils and cook. Drain the beetroot, quench it, let it cool down a little, peel it and cut it into cubes of about 2 cm. Clean, wash and drain the spinach.
Shortly before the end of cooking add beetroot, spinach and rice to the pot. Carefully stir in coconut milk, heat up and season to taste with salt, pepper and lemon juice.