Rinse the dried lentils with water and place them in the bottom of the slow cooker.

Chop the carrots, celery, and onion into large pieces and layer them on top of the lentils.

Mince the garlic and sprinkle it on top of the other vegetables.

Peel the sweet potato and cut it into cubes. Add the sweet potato to the slow cooker.

Sprinkle fresh thyme and oregano leaves (removed from stems) on top of the vegetables.

Add salt and black pepper to the mixture.

Pour in the diced tomatoes, vegetable stock, coconut milk, and carrot juice.

Cover the slow cooker with the lid.

Cook on high heat for approximately 5 hours.

Spoon the stew into bowls.

Garnish with diced avocado, coconut flakes, and a drizzle of sriracha hot sauce before serving.