Heat a large skillet over medium heat, and add the oil. Once the oil is hot, add the onion and garlic and a good pinch of salt and cook until the onion is translucent and the garlic is smelling fragrant and starting to turn golden, 4 to 5 minutes. Add splashes of water to help onion cook evenly.

Add in the celery, carrots, sun dried tomato and all of the herbs. Mix and cook for 2 minutes.

Add in the tomato paste and coconut milk, and press and mix so that the tomato paste mixes into the coconut milk. Mix in the water, salt, red lentils, chickpeas, and pepper.

Then, cover with a lid and cook over medium heat for 10 minutes, then reduce the heat to medium-low and continue to cook for another 15 minutes or until the red lentils are cooked to preference. I like them to be soft, so that they thicken the sauce mixture.

Mix in the spinach and vegan parmesan, then bring to a boil, and taste and adjust flavor and thickness. Add more salt, if needed, and some more black pepper and herbs, if you want. If there isn't enough liquid, then you can add in some more water or broth at this point.

Bring to a boil, and cook until the spinach is cooked, about 2 minutes, then switch off the heat.

Garnish with fresh herbs, pepper flakes, and more vegan Parmesan, and serve with some sourdough, garlic bread, pasta or however you like.