Ingredients
- 1 cup green or brown lentils
- 1 cup cremini mushrooms, chopped
- 1 cup shiitake mushrooms, chopped
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) San Marzano or fire-roasted tomatoes
- 2 cups vegetable broth
- 1/2 cup red wine (optional)
- 1 tbsp fresh basil, chopped
- 1 tsp Italian seasoning
- 2 tbsp olive oil
Instructions
- Rinse the lentils thoroughly. Add them to a pot and cover with water. Bring to a boil, then lower heat and simmer until tender (about 20-25 minutes). Drain and set aside.
- Heat a drizzle of olive oil in a large skillet over medium heat. Add the chopped onions and cook until translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the chopped mushrooms, carrots, and celery. Sauté until the vegetables soften.
- Pour in a good splash of red wine (if using) and let it reduce slightly.
- Add the canned tomatoes, cooked lentils, broth, and seasonings. Bring to a gentle simmer for at least 30 minutes. Adjust seasoning to taste.
- Serve over your choice of pasta or creamy polenta.
Notes
Allow the sauce to sit for a while after cooking; it often tastes even better the next day. Don’t rush the sautéing process to caramelize the vegetables properly.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian