INGREDIENTS
1 cup
lentils
200 gs
oz. button mushrooms
2 tbsp
olive oil
1 medium
onion
1 large
carrot
1 large rib
celery
1/2 tsp
salt
10
olives
2
dates
3 cloves
garlic
1 tsp
paprika
1/2 tsp
chilli flakes
1 tsp
brown
1
vegetable stock cube
2 tbsp
soy sauce
1 tbsp
balsamic vinegar
2/3 cup
water
2 cups
tomato passata