It’s all about the flavor. This is yummy! From The Vegan’s Daily Companion by Colleen Patrick Goudreau. Contributed by Barbara Lyons. Wheat and soy free. 🙂
Ingredients: [‘yellow onion’, ‘garlic cloves’, ‘carrots’, ‘celery’, ‘olive oil’, ‘red lentil’, ‘tomatoes’, ‘tomato paste’, ‘vegetable stock’, ‘fresh oregano’, ‘black olives’, ‘salt’, ‘pepper’, ‘fresh parsley’]
Quantity of Ingredients: [“1 yellow onion, finely chopped “,”2 garlic cloves, crushed (or minced)”,”2 carrots, grated (or finely chopped)”,”2 stalks celery, finely chopped “,”1 tablespoon olive oil”,”1 cup red lentil”,”2 large tomatoes, diced (or 1 can-15 oz. diced tomatoes)”,”2 tablespoons tomato paste (I sometimes sub ketchup)”,”2 cups vegetable stock”,”1 tablespoon fresh oregano, minced (or 1 tsp. dried)”,”3 tablespoons finely diced black olives”,” salt”,” pepper”,” fresh parsley, finely minced (or use basil!)”]
Number of Servings: 4
Steps: [‘In a large saucepan, saute the onion, garlic, carrots and celery in the oil for about 5 minutes, or until soft.’, “Add lentils, tomatoes, tomato paste, vegetable stock, oregano and olives. Bring mixture to a boil over medium low heat, partially cover with the lid and simmer 15-20 minutes, or until soft and thick(Check halfway through cooking time to make sure water hasn’t evaporated, add a little more water if necessary).”, ‘Add salt and pepper to taste and garnish with parsley or basil(or both!).’, ‘Serve over pasta if desired. Enjoy!’]