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Sweat the garlic & onions in the oil in a large, heavy saucepan.
Add the chopped chilli, tomato paste & carrots & cook for 5 minutes or so, until soft.
Add the tomato pasata, and all the herbs & chilli powder and stir.
Add in the lentils, the stock powder, the water & the wine.
Bring to the boil, then reduce to a slight simmer.
Cook until the lentils are tender- around half an hour.
Taste & adjust the seasoning if needed.
Serve with a sprinkle of parsley & some crusty bread.