Preheat oven to 300
Heat an oven-proof pot over medium heat. Swirl in olive oil and then add the finely chopped onions and celery. Saute until translucent and then add the garlic, spices and the cooked lentils. Continue to stir and cook for 3 minutes, careful so the garlic doesn’t burn.
Pour in the wine and Worcestershire, using it to deglaze the pan and scrape up any bits that have stuck to the bottom of the pot.
Stir in carrots and potatoes and let cook while you make the tomato mixture.
In a large glass measuring cup, mix arrowroot powder with warm water, and tomato paste. Stir into pot to thoroughly incorporate, and then add the veggie broth. If liquid doesn’t completely cover all veggies, add more broth or water until it does.
Cover pot and then transfer to preheated oven. Cook, covered, for 40 minutes.
Uncover, stir well and then cook for another 20 minutes, until potatoes and carrots are soft. If there isn’t enough liquid, add more broth or water.
Remove from oven, and stir in greens to wilt.