ingredients

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• ✓1 carrot, grated
• ✓1 leek, finely sliced
• ✓2 medium zucchinis, grated
• ✓8 button mushrooms, sliced
• ✓400g canned brown lentils, drained
• ✓1 brown onion, diced
• ✓3 garlic cloves, crushed
• ✓1/4 cup semi sun dried tomatoes, chopped
• ✓1 long red chilli, deseeded and sliced
• ✓2 x 400g cans of crushed tomatoes
• ✓1 cup water
• ✓1 tsp salt
• ✓1 tsp pepper
• ✓1/2 tsp Dried thyme leaves
• ✓2 dried bay leaves
• ✓1/2 tsp mustard powder
• ✓3 tbsp extra virgin olive oil

method

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1. 1

   In a non-stick deep pot, heat olive oil over high heat.

2. 2

   Add onion, garlic, chilli and leek to the pot and cook for 3 minutes, or until leek begins to soften.

3. 3

   Add mushrooms, zucchini, carrot and cook for 15 minutes until veggies have complelty softened.

4. 4

   Add semi sun-dried tomatoes and brown lentils and cook for 2 minutes or until heated through.

5. 5

   Pour in crushed tomatoes and water. Add salt, pepper, thyme leaves, bay leaves and mustard powder. Heat for 3 minutes. Adjust seasoning to your liking.

6. 6

   Simmer on a low heat for 20 minutes.

7. 7

   Serve with cooked pasta and a sprinkle of nutritional yeast or vegan cheese!