Moroccan vegan lentil stew
Heat the oil in a large stockpot. Add onions, celery, carrot, potato and garlic and sauté for about 5 minutes until everything softens slightly. Season with salt, pepper and the spices and cook about 2 minutes.
Add lentils and sauté 1 – 2 minutes, then add the broth, water and tomatoes. Stir to combine. Bring the soup to a boil, cover and reduce to simmer for 30 minutes.
Remove from heat and stir in coconut milk, spinach, lemon juice and stir until the spinach has wilted. Serve immediately and top with your desired toppings (sliced chillies, coconut yoghurt, chopped red onion, chopped coriander, grated vegan cheese).
To complete the meal, serve with some basmati rice or quinoa on the side.