Extra virgin olive oil
½ pound cremini mushrooms, stems removed and diced
Sea salt
1 medium yellow onion, diced
2 medium carrots, peeled and diced
1 large leek, halved and thinly sliced
2 large cloves garlic, minced
½ teaspoon red chili flakes
1 cup dried lentils, soaked in water overnight
One 15-ounce can crushed tomatoes
1 quart vegetable stock
1 tablespoon cider vinegar
2 pounds russet potatoes, peeled and cut into 2-inch cubes