2 carrots, peeled and finely chopped
½ small cauliflower, leaves and root removed, separated into florets
150²µ/5½´Ç³ú chestnut mushrooms, roughly chopped
1 tsp chilli flakes (optional)
1 large garlic clove, finely chopped
1 leek, trimmed, finely chopped
2 floury potatoes (about 500g/1lb 2oz in total), peeled and cut into 2cm/¾in chunks
3 fresh sage leaves, roughly chopped
2 sweet potatoes (about 500g/1lb 2oz in total), peeled and cut into 2cm/¾in chunks
3 fresh thyme sprigs, leaves only, finely chopped
400g tin green or Puy lentils, drained
400g tin chopped tomatoes
1 tbsp Worcestershire sauce (optional)
salt and freshly ground black pepper
1 tsp caster sugar (optional)
1 tbsp oil
1 tbsp soy sauce
200ml/7fl oz vegetable stock
knob of unsalted butter
1 tbsp finely grated Parmesan (optional)
200ml/7fl oz red wine