Heat some garlic oil in a hot saucepan, finely chop the onion and fry until slightly browned.
Meanwhile, chop the red pepper and chilli peppers and crush the garlic. Add to the pan along with cumin, smoked paprika and hot chilli powder.
Chop the button mushrooms and shiitake mushrooms. Add to the pan and gently fry for a couple of minutes. Then add the passata and basil and some black pepper and lower the heat. Leave to simmer for about 20 minutes until the sauce is thick.
Once the sauce has thickened, add the lentils and beans to the pan and simmer for 5-10 until softened. Serve with the baked sweet potatoes, or alternatively some bulgar wheat and quinoa or brown rice.