- 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)
- 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.
- 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.