JVS - Jewish, Vegan, Sustainable

Ingredients

• 175 g small brown or green lentils, rinsed
• 3 large floury potatoes, cubed
• 2 Tbsp extra virgin olive oil or butter
• 5 Tbsp flat-leaf parsley, finely chopped
• 1 large onion, peeled and finely chopped
• 2-4 garlic cloves, peeled, smashed and finely chopped
• 4 carrots, peeled and sliced
• 200 g of sliced mushroom
• 1 x 400 g tin chopped tomatoes
• 1 heaped tbsp sundried tomato puree or ordinary tomato puree
• 1 tbsp of soy sauce