Ingredients

• 1 tablespoon vegetable oil
• 2 cups finely chopped mushrooms
• 1 cup finely chopped leek
• 2 teaspoons salt
• 1 teaspoon red pepper flakes
• coarsely ground black pepper to taste
• 1 (28 ounce) can crushed tomatoes
• 3/4 cup creme fraiche
• 2 carrots, grated
• 1/2 cup red lentils
• 3 tablespoons vegetable broth (such as Knorr® Touch of Taste)
• 1/2 teaspoon sambal oelek (chile paste)

Instructions

1. Heat oil in a large saucepan over medium heat. Add mushrooms, leek, salt, red pepper flakes, and pepper; cook and stir until mushrooms are soft, 5 to 10 minutes.
2. Stir crushed tomatoes, creme fraiche, carrots, red lentils, vegetable broth, and sambal oelek into the saucepan. Bring to a gentle simmer. Cover and cook, stirring occasionally, until flavors combine, about 20 minutes.