2–3 medium carrots, about 200g/7oz, peeled and cut into small chunks
2 garlic cloves, crushed
200g/7oz mushrooms, any kind, sliced
1 medium onion, finely chopped
400g tin chopped tomatoes
2 x 400g tins green lentils, drained and rinsed
freshly cooked pasta, grated cheese and basil, to serve (optional)
2 dried bay leaves, or 1 fresh
salt and freshly ground black pepper
2 tsp caster sugar
2 tbsp sunflower, vegetable or light olive oil
1 tsp dried oregano
3 tbsp tomato purée
150ml/5fl oz hot vegetable stock, made with 1 stock cube