Let them soak overnight (if you do not have time, just a couple of hours)

Boil in plenty of water half the time the package instructions (because they will continue cooking in the stew)

Drain and set aside.

Wash and peel the potatoes.

Cut into large cubes.

Cook in boiling water for 10 minutes, strain and reserve.

Chop the onion.

In a nonstick pan, place a drizzle of olive oil.

Saute the onion until bleach, add a little sea salt.

Add the tomato pulp and spices (paprika, cumin)

Add the red wine and tomato extract.

Add ½ liter of boiling water, stir.

Add the lentils and potatoes.

It is important that everything is covered in liquid.

Lower the heat and let reduce the liquid.

If you're using mushrooms, cut and sauté in a separate pan, add them at the end of cooking.

In about 1 hour, the liquid will be reduced and will concentrate the flavors. If necessary, keep adding water to prevent sticking.

Season with salt, pepper and add a few drops of lemon juice.

Turn off heat and serve with a trickle of olive oil and nutritional yeast.