In a pot, over medium heat, bring the water and vegetable stock to a boil. Add in lentils. Cover, reduce heat to simmer and let cook for 15-20 minutes or until soft.
While that's cooking, chop your vegetables.
Remove from heat. Drain the lentils but reserve 1 cup of the cooking liquid.
Into a skillet, add 3 tbsp of the cooking liquid over medium heat.
Once bubbling, add the onions and peppers. Cook for 3-4 minutes or until softened, stirring occasionally so it doesn't burn.
Add in the garlic, cherry tomatoes, taco seasoning, oregano and garlic powder.
If you need more cooking liquid add a few more tablespoons here. Let cook for 2 minutes, stirring occasionally.
Add in the lentils and spinach. Stir often until spinach has completely wilted.
Remove from heat. Serve over desired tortillas or baked potatoes.
Top with vegan feta, more cherry tomatoes, and any other favorite taco toppings.