Put the lentils in a large saucepan and add water to cover plus one inch. Simmer the pink lentils until soft, skimming if needed. Add more water as needed to maintain the consistency of a thick soup.
Coat the soup pot bottom with oil. Saute the chopped onions. Add the carrots and mushrooms and stir. Add the cooked lentils and their cooking liquid and heat through. Add water as needed. Add organic soup base to taste.
Pass the hot sauce at the table. (Recipe #587)