Add lentils and broth to a saucepan; bring to a boil; cover the pan, lower heat to med-low, and simmer 30-40 minutes or until the lentils are tender and the liquid is absorbed (if the lentils seem too dry, add a little more water toward the end of the cooking time).
Preheat the oven to 350°; butter a shallow 2-quart baking dish (or coat with cooking spray).
Heat the oil; stir/saute the onion and bell pepper over medium heat, for 4 minutes or until the vegetables are just softened.
Add in the spinach, garlic, and ginger; cook, stirring 1 minute.
Stir in the salt and next 5 ingredients.
In a large mixing bowl, use your hands to combine the lentils, cooked vegetable mixture, parsley, cilantro, and eggs.
Pat the mixture into the prepared pan, smoothing the top.
Bake about 1 hour or until the loaf is firm and the top is crusty.
Let rest in the pan for 10 minutes; cut into squares and serve.