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| Servings |
people
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Ingredients
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion , finely chopped
- 4 cloves garlic , finely chopped
- 8 oz whole cremini mushroom , finely chopped
- 2 tbsp tomato paste
- 1 tbsp balsamic vinegar
- 1 tsp dried basil
- ¼ tsp red chili flakes
- 1 28 oz can crushed tomatoes
- 1 ½ cups vegetable broth
- ½ cup red lentils , rinsed
- 1 tsp granulated sugar or coconut sugar
- 1 lb dry pasta , whole grain, gluten-free, or a bean-based pasta, cooked to package directions
To serve:
- Parmesan cheese , optional
- fresh basil , optional
Ingredients
Ingredients
To serve:
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Instructions
- Heat the olive oil in a large skillet or pot over medium-high heat. Add the onion and saute for 4 to 6 minutes, or until soft. Add the garlic and mushrooms, stirring to combine.
- Let the mushrooms cook for 4 to 5 minutes, or until they release liquid and start to brown.
- Add the tomato paste, balsamic, basil, and red chili flakes, cooking for 1 minute.
- Add the crushed tomatoes, vegetable broth, and lentils. Bring to a boil. Cover, and reduce heat to simmer for 30 minutes, stirring occasionally, until the lentils are tender and have begun to break down. Add the sugar, and season to taste.
- Serve with pasta, and optional parmesan cheese and basil.
- Store leftover sauce in the fridge for up to 4 days, or up to 3 months in the freezer.