Ingredients:

  • 1 cup (200g) brown or green lentils, rinsed
  • 1 tablespoon (15ml) olive oil
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 medium carrot, finely chopped
  • 1 medium celery stalk, finely chopped
  • 1 bell pepper (red or yellow), finely chopped
  • 1 (14.5 oz/400g) can diced tomatoes (with juice)
  • 2 tablespoons (30g) tomato paste
  • 1/2 cup (120ml) dry red wine (optional, or substitute with vegetable broth)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and black pepper, to taste
  • 1/4 teaspoon red pepper flakes (optional, for heat)
  • Fresh basil or parsley, for garnish (optional)

Instructions:

  1. Rinse lentils and prep veggies: dice onion, mince garlic, chop carrot, celery, and bell pepper.
  2. Heat olive oil in a large saucepan over medium heat.
  3. Add onion, carrot, celery, and bell pepper; sauté until softened, about 5-7 minutes.
  4. Stir in garlic and cook for an additional minute until fragrant.
  5. Stir in rinsed lentils, diced tomatoes (with juice), and tomato paste.
  6. Pour in red wine (or broth) and mix to combine the ingredients well.
  7. Add oregano, basil, salt, black pepper, and red pepper flakes if using.
  8. Bring to a boil, then reduce heat to low; cover and let simmer for 25-30 minutes until lentils are tender.
  9. If desired
  10. Garnish with fresh herbs before serving and enjoy over pasta, rice, or crusty bread.