Heat a large-rimmed skillet, pot, or Dutch oven over medium heat. Once hot, add oil, onion, and bell pepper and sauté, stirring frequently, for 3-4 minutes.
Add the mushrooms, stir, and sauté for 2 minutes. Then add garlic and coconut aminos and sauté for 4-5 minutes, stirring occasionally, until the mushrooms are golden brown. Turn down heat if browning too quickly.
Then add drained lentils, oregano, cumin, cayenne (optional), salt and pepper, tomato sauce, water, olives, and raisins (optional). Stir to combine and simmer (covered) for 10-15 minutes, stirring occasionally, to develop flavors.
Remove the lid and cook for 1-2 minutes, stirring frequently, to thicken. Taste and adjust flavors as needed, adding more cumin for smokiness, olives for saltiness/tanginess, raisins for sweetness, or cayenne for heat.
Leftovers keep well stored in the refrigerator for 3-4 days or in the freezer for up to 1 month. Reheat on the stovetop or in the microwave until warmed throughout.
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Notes
*Recipe loosely adapted from Immaculate Bites and Chef Zee Cooks. *Nutrition information is a rough estimate calculated without optional ingredients.