Ingredients
Yellow onion, diced
1 cup carrot, sliced
1 cup celery, sliced (opt)
Salt and pepper to taste
1 lb mushrooms, quartered (or less)
5 garlic cloves, minced
2 tsp thyme
1 tsp oregano
1/2 tsp sage
2 Tbsp flour
1/4 cup balsamic vinegar
2 Tbsp soy sauce
1 lb potatoes, chunks
1 zucchini, chopped
1 cup red lentils, uncooked
1 (15 oz) can tomato sauce
3 cups veg broth

1 cup carrot, sliced 1 cup celery, sliced (opt) 1 lb mushrooms, quartered (or less) 5 garlic cloves, minced 2 tsp thyme 1 tsp oregano 1/2 tsp sage 2 Tbsp flour 1/4 cup balsamic vinegar 2 Tbsp soy sauce 1 lb potatoes, chunks 1 zucchini, chopped 1 cup red lentils, uncooked 1 (15 oz) can tomato sauce 3 cup s veg broth

Instructions
Water sauté onion, carrot, celery and salt/pepper. Cook 8 minutes, stirring occasionally. Add mushrooms, garlic, thyme, oregano and sage. Cook 4 minutes, stirring frequently. Add flour; cook and stir briefly. Deglaze with balsamic vinegar and soy sauce. Add potatoes, lentils, tomato sauce, broth. Cook to just below boiling over medium-high heat; simmer 15 minutes or until potatoes are tender.