Ingredients:

  • 1 tbsp olive oil
  • 1 medium onion, finely diced
  • 2 medium carrots, finely diced
  • 2 stalks celery, finely diced
  • 4 cloves garlic, minced
  • 1 cup dry brown or green lentils, rinsed
  • 1/2 cup dry red lentils, rinsed
  • 8 oz mushrooms, finely chopped
  • 3 tbsp tomato paste
  • 1 can (28 oz) crushed tomatoes
  • 1 cup vegetable broth
  • 1 tbsp soy sauce
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • salt to taste

Instructions:

  1. Heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for 6-8 minutes, stirring occasionally, until the vegetables are translucent and the onions just begin to turn golden.
  2. Stir in the finely chopped mushrooms and cook until they release their moisture and turn a deep brown. Add the garlic and tomato paste; stir constantly for 2 minutes until the paste transforms into a dark brick-red color.
  3. Pour in the rinsed brown and red lentils, vegetable broth, soy sauce, oregano, and smoked paprika. Stir in the crushed tomatoes. Bring the mixture to a gentle simmer, then reduce heat to low.
  4. Cover and cook for 20-25 minutes, or until the lentils are tender but still hold their shape.
  5. Remove the lid and stir vigorously for 1-2 minutes to incorporate the softened red lentils, which will thicken the sauce into a velvety consistency. Taste and add salt and black pepper as needed.