In a skillet with 1 teaspoon oil over low heat, cook the onion and carrot for 10 minutes, stirring occasionally, until tender but not brown. Increase the heat a bit, add the mushrooms, and cook for 5 minutes or until they begin to turn brown. Add the garlic, balsamic vinegar, and rosemary, and cook for an additional 2-3 minutes or until most of the liquid has evaporated.
Add the lentils after the tomatoes have simmered for 10 minutes. When thickened, season and simmer for 5 to 10 minutes.
In the meantime, use a vegetable peeler or spiralizer to peel the sweet potatoes into long, thin strips, stack them, and then cut the ribbons into 3mm-wide lengths, or use the flatter setting on a spiralizer, to form sweet potato noodles
The sweet potato noodles should be fried in hot oil for 3 to 5 minutes, or until they are soft and have a lighter orange color.
Season before pouring into dishes
Serve and enjoy your iron rich dish!