1 1/2 cups lentils
3 cups veggie broth4 tbsp olive oil
1 onion, diced
4 cloves garlic, minced or chopped fine
2 carrots, diced finely
1 cup mushrooms, diced finely
28 oz can diced tomatoes
2 oz sundried tomato, chopped roughly
1 can tomato paste
1/4 cup balsamic vinegar
1/4 cup red wine
2-3 tbsp soy sauce
2 tsp dried herbs of choice
Dash of red pepper flakes or squirt of Sriracha.
Cook the garlic, salt, onion and carrot in the olive oil until they are very soft.
Add the remaining ingredients and bring to a boil. Reduce heat and simmer until the lentils are tender (20-30 min). Using an immersion blender, blend the sauce until smooth.
Serve over whole wheat farfalle pasta and sprinkle with fresh grated Parmesan cheese.
Based on this recipe from the savvy vegetarian.