INGREDIENTS: (Serves two with leftovers) 2 tbs. Olive oil 3 Banana shallots (around 100g), finely chopped (sub onions) 2 Cloves garlic, crushed (25g) 2 Leeks (around 200g), sliced into 1cm chunks 2 tsp Dried herbs (thyme or rosemary) 30g Sun-dried tomatoes, roughly chopped 200g Brown lentils (either raw soaked for at least 10minutes or precooked) 2 Bay leaves 2 tsp. Smoked paprika 30g Dried porcini mushrooms 300-500ml Veg stock 50ml Red wine 300g Passata 1 tbs. Balsamic vinegar or red wine vinegar Handful of fresh parsley (around 25g) Salt and pepper INSTURCTIONS: 1️⃣Add the oil to a large saucepan on medium heat with the onions, garlic and leeks with seasoning. 2️⃣Cook for 3-4 minutes until softened 3️⃣Add the sundried tomatoes, dried herbs, paprika, brown lentils and stir for a minute to combine the flavours 4️⃣Add the bay leaves, dried mushroom, stock, passata, wine and balsamic vinegar with seasoning as needed. Simmer for 20minutes until the lentils are cooked. Follow Me here: Website: www.thedoctorskitchen.com PODCAST: https://thedoctorskitchen.com/podcasts Order my NEW Cookbook "Eat to Beat Illness" : https://amzn.to/2NTeRt8 Order my FIRST Cookbook "The Doctor's Kitchen" : http://amzn.to/2hvTCTG Instagram: https://www.instagram.com/doctors_kitchen/ Subscribe: https://www.youtube.com/channel/UCDHTLhQbYlFnPBv-iLgFsQQ Facebook: https://www.facebook.com/thedoctorskitchen/?ref=br_rs Twitter: https://twitter.com/doctors_kitchen?lang=en