Sautée garlic, onions, lentils, and mushrooms on medium to med high heat until mushrooms look done.
Turn up heat a bit add tomatoes and carrots. Stir continuously until tomatoes break apart. Tomatoes should make it a bit watery.
When the heat is high add 1/4 cup of water and cover immediately. The water should evaporate quickly but help steam the lentils.
Turn down the heat to low and add more water until there is enough to line the bottom of the wok (or large pan works - in either), add soy sauce and or miso.
Stir and simmer the lentils half-covered until tender.
Add cumin, turmeric, red pepper flakes and salt to taste.