1 tbsp oil

1 onion, chopped

1 celery stalk, diced

1 bell pepper, chopped

5 oz mushrooms, sliced (optional)

2 garlic cloves, minced

1 tsp dried oregano

1 tsp onion powder

1 tsp brown sugar

¾ tsp ground cumin

¾ tsp turmeric powder

½ tsp ground coriander

½ tsp smoked paprika

¼ tsp red pepper flakes (adjust to taste)

Sea salt & pepper, to taste

1 cup dry brown lentils

3 cups vegetable broth

2 dried bay leaves

14 oz crushed tomatoes

1 ½ cups chopped okra

1 (15 oz) can cannellini beans (or beans of choice)

1 tbsp balsamic vinegar

2 tbsp soy sauce (gluten-free if needed)

1 tsp cornstarch + 1–2 tbsp plant-based milk (optional, for thickening)

Fresh herbs, for garnish (e.g., parsley)

How to Make: