1 small red onion 

1/2 cup diced celery 

1 cup chopped carrots 

1 cup cooked chickpeas 

1/2 cup dry coral lentils 

1 1/2 cup diced potatoes 

4 cups vegetable stock 

1 tbsp corn starch mixed with water to make a paste 

1 tbsp soy sauce 

salt and pepper taste 

olive oil 

1 tsp dried oregano 

1 tsp dried thyme 

1 tsp dried basil flakes 

1-2 crushed garlic flakes 

brown rice to serve 

2 cups baby spinach leaves 

400ml coconut milk  

bread to serve