• 2 Tbsp olive oil (if oil-free, sub twice as much water)
• 2 cups diced white or yellow onion (1 medium onion yields ~2 cups or 320 g)
• 1/2 medium red bell pepper, finely chopped (1/2 bell pepper yields ~2/3 cup // or sub an equivalent amount of green Cubanelle peppers if available)
• 1 ½ cups roughly chopped shiitake mushrooms (3 ounces yield ~ 1 ½ cups // or sub cremini mushrooms)
• 1 ½ Tbsp minced garlic (~4 cloves)
• 1 Tbsp coconut aminos (for depth of flavor)
• 2 (15-oz.) cans brown lentils, rinsed and drained (2 cans yield ~2 ½ cups cooked lentils)
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1 pinch ground cayenne (optional // for heat)
• 1/4 tsp each sea salt and black pepper (plus more to taste)
• 1 (8-oz.) can tomato sauce (or sub tomato passata)
• 3/4 cup water
• 1/2 cup roughly chopped pimento-stuffed green olives (or other green olives in brine)
• 1/4 cup roughly chopped raisins (optional // or sub dried currants or sultanas)

FOR SERVING optional

• Freshly chopped cilantro
• Roasted plantains
• White or brown rice