Ingredients

1 cup lentils

1 onion, chopped

4 garlic cloves, minced

1 cup carrot, peeled and diced small

1 cup celery, diced small

16 oz baby bella mushrooms, coarsely chopped

1 cup dry red wine

1 cup vegetable stock

28 oz can diced tomatoes

2 bay leaves

1 good size sprig fresh rosemary

1 cup frozen peas

black pepper freshly ground

Instructions

1. In a large Dutch oven or pot, saute the onions and garlic until the onions are translucent, using a little vegetable stock if needed to prevent the onions from sticking. Check out this link if you’d like to learn more on how to Saute Without Oil.

2. Add the carrots, celery, and mushrooms to the onion mixture and cook for a few minutes until the mushrooms release their water and begin to soften.

3. Add the wine, vegetable stock, diced tomatoes, lentils, bay leaves, and fresh rosemary sprig, and give the mixture a good stir. Bring to a simmer. Once at a simmer, stir then cover and simmer for 45 minutes to an hour until the lentils are tender, stirring occasionally.

4. Remove lid and simmer for another 15-20 minutes until you have a nicely thickened dish.

5. In the meantime cook the peas according to the package directions and keep warm.

6. Remove bay leaves and the hard stem of the rosemary.

7. Serve over my Celeriac and Potato Puree, garlic mashed potatoes or combine with a hearty tube pasta such as rigatoni. Top with the peas and freshly ground black pepper.

Serves 4-6