With the cost of meat rising, this is a delicious, cost-effective alternative.
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Supplies:
1 onion
8 oz chopped mushrooms
2 garlic cloves, chopped
pinch red pepper flakes
3 Tbsp tomato paste
1/2 cup dry white wine (or vegetable broth)
1 cup lentils
1 14.5 oz. can tomatoes
2 cups vegetable broth
salt and pepper, to taste
Steps:
Sauté one onion in olive oil with salt and pepper to taste, covered, for 4 minutes on medium heat.
Increase the heat to medium-high and add 8 ounces of chopped mushrooms. Cook for 8-10 minutes, uncovered.
Reduce the heat to medium and add 2 chopped garlic cloves and a pinch or two of red pepper flakes. Cook a minute.
Add 3 Tbsp. tomato paste and cook 2 minutes. Add 1/2 cup of dry white wine (I used vegetable broth) and scrape up any bits from the bottom of the pan.
Add 1 cup of lentils, one 14.5 ounce can of tomatoes, and 2 cups of broth (I used vegetable.) Bring to boil, reduce heat, and simmer 25-30 minutes until the lentils are done. Serve over rice or pasta.
With the cost of meat rising, this is a delicious, cost-effective alternative.
