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Warm the olive oil in a large saucepan or casserole dish set over medium–low heat. Add the shallots, carrots, courgette, celery, garlic and pinch of salt; cook for 15–20 minutes until softened.
Stir in the dried herbs, tomato purée, bay leaves, stock cube, lentils, chickpeas, chopped tomatoes and coconut milk; half fill the empty tomato tin with water and pour this in too. Bring to the boil, then reduce the heat and simmer with the lid off for 25–30 minutes, until reduced by about a third.
Add the maple syrup and tamari; stir in the spinach until wilted. Taste to check the seasoning and adjust as needed.
Divide the stew between bowls and serve immediately. This is delicious as it is or served with jacket potatoes, brown rice or pasta.