Before starting, preheat the oven to 375˚F.Wash and dry all produce. Cut ciabatta into 1-inch pieces. Add ciabatta pieces and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat. Toast in the top of the oven, stirring halfway through, until croutons are golden-brown, 14-16 min. At the halfway mark, add pepitas to the baking sheet. Toast pepitas and croutons for the remainder of the cook time, until golden.

Meanwhile, peel, then halve carrot lengthwise and cut into 1/4-inch half-moons. Peel, core, then cut apple into 1/2-inch pieces. Peel, then cut onion into 1/4-inch pieces. Roughly chop cilantro. Peel, then cut sweet potato into 1/2-inch pieces.

Heat a large pot over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then onions. Cook, stirring occasionally, until onions soften slightly, 2-3 min. Add sweet potatoes, carrots, Moroccan Spice Blend and curry paste. Cook, stirring often, until fragrant, 30 sec.

Add lentils, broth concentrate and 2 1/4 cups (4 1/2 cups) water to the pot with veggies. Season with salt and pepper. Bring to a boil over high. Once boiling, add apples. Reduce heat to medium. Cover and cook, stirring occasionally, until veggies are tender and apples are soft, 8-10 min. (TIP: If you prefer a thinner stew, add water until stew reaches desired consistency. If you prefer a thicker stew, continue cooking with the lid off.)

Add spinach, then stir until wilted, 1-2 min. Season with salt and pepper.

Divide stew between bowls. Sprinkle with cilantro and pepitas, then top with croutons.