Teriann Carty

Rinse lentils well. Add to a small pot and cover with veggie stock. Add bay leaf and bring to a boil. Reduce heat to medium and cook for 20 minutes until lentils are cooked through but not soft.
Drain and set aside.
In a large Dutch oven heat oil and chili flakes over medium high heat. Add onion and oregano and cook until onions are translucent. Add in carrot celery and garlic and cook for several minutes. Season with salt and pepper. Add tomato paste and cook for I minute stirring to combine. Add in sliced mushrooms and cook until mushrooms start to soften. Once mushrooms are cooked, season with salt and pepper. Add in crushed tomatoes. Stir to combine, reduce heat to medium low, cover partially with a lid and cook for 10 minutes. Add in lentils, reduce to low and cook for an additional 5 minutes.