Heat a soup pot or dutch oven over medium heat and add in olive oil and onion and sauté until soft.
Next, add i celery, carrots, sweet potatoes, garlic and ginger and continue to sauté for approx. 2 minutes.
Add in cauliflower, lentils, coconut aminos, rosemary and thyme sprigs and vegetable broth and give it a stir. Increase heat and bring to a boil.
Once boiling, reduce the heat down to a simmer and place the lid on the pot. Simmer for 30 minutes.
Once the stew is done cooking, add in the peas and salt & pepper to taste. Stir well.