Prepare lentils according to on-pack preparation instructions and set aside
Heat the oil in a large pot and add onion, carrot and garlic, cooking until onion is tender. Stir in spices and bayleaf and cook for a further minute. Add stock, water and lentils. Bring to the boil, reduce heat and simmer for 25 minutes until lentils are tender.
Add peas, broccoli and spinach to pot and cook for 6-8 minutes until tender. Remove bayleaf and using a stick blender, puree the soup until relatively smooth. Stir in mint and vinegar. Season to taste. Serve soup with extra mint and sour cream.