Prepare 1 3/4 cups of boiling water, add lentils and cook for approx 20 minutes (until lentil are soft).
Heat olive oil in a large saucepan and add garlic.
When the garlic starts to turn golden, add mushrooms and peppers. Stir frequently with a wooden spoon to keep mushrooms and garlic from burning.
In a separate skillet, sauté eggplant with remaining 1 clove of chopped garlic and 1 tablespoon olive oil until slightly browned. Once browned, add eggplant to the mushrooms in main saucepan.
Add crushed tomato, sauce, paste, and bay leaf to saucepan, and let come to a gentle simmer.
Drain lentils and add to the sauce.
Add wine, honey or yacon and fresh basil, stir and simmer for another few minutes.