Creamy lentils with sweet potato, spinach and sun-dried tomatoes

250 g brown lentils 300 g sweet potato, cut into small cubes 1 large onion, finely chopped 3 cloves garlic, finely chopped 80 g sun-dried tomatoes, drained and finely chopped 300 ml tomato juice 600 ml vegetable stock 100 g baby spinach 3 tbsp olive oil 1 tsp sweet paprika 2 bay leaves salt pepper

For finishing

100 g feta 1 tsp dried oregano 1 tbsp olive oil a little lemon zest fresh parsley