- 3/4 cup lentils, green
- 1 tbsp olive oil
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 2 stalks celery, chopped
- 3 cloves garlic
- 1 tbsp tomato paste
- 1/2 tsp oregano, dried
- 1/2 tsp basil, dried
- pinch red pepper flakes
- salt and pepper, to taste
- 1/4 cup red wine
- 1 15 oz can tomatoes, diced
- 15 oz tomatoes, crushed
- 1/3 cup parsley, freshly chopped
- 1/4 cup basil, freshly chopped
- Add lentils to a medium saucepot and cover with water. Bring to a boil on the stove-top then reduce to a medium-low simmer. Cook uncovered for about 15-20 minutes until cooked through but still have a bit of crunch/texture to them. You don’t want them mushy as they will cook again in the sauce. Add water as needed while cooking to keep lentils covered. Drain and set aside.
- While lentils cook, add olive oil to a large skillet over medium heat. Add onions, carrot and celery and cook for about 5 minutes until softened.
- Add the garlic to the skillet, cook another minute until fragrant then add the tomato paste and stir to combine with the onion mixture.
- Add the oregano, basil, red pepper flakes, salt and pepper and stir again to combine.
- Add the red wine to the skillet, stir and cook for 1 minute until most of the wine has cooked off.
- Add both diced and crushed tomatoes, stir, reduce heat to medium-low and cook for 10 minutes.
- Add the lentils to the skillet, cook an additional 7-10 minutes, stirring occasionally. Season with more salt and pepper to taste. Add the parsley and basil, stir one last time and remove from heat.
- Serve with pasta, squash noodles, polenta or grain of choice.