Printed from: www.grandmotherskitchen.net
Ingredients
Serves 8
2 teaspoons olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 1/2 cups water or vegetable stock
1 large carrot, diced into small pieces
1 cup broccoli, chopped small
1 cup mushrooms, sliced into small pieces
1 cup zucchini, chopped into small pieces
1/2 cup sweet pepper, diced into small pieces
1 Tablespoon dried basil or 3 Tablespoons fresh, finely chopped
1 Tablespoon dried oregano or 2 Tablespoons fresh, finely chopped
1/2 teaspoon salt or to taste
1/2 teaspoon pepper or to taste
1/2 teaspoon sugar
1 cup dried red lentils
1-28oz (796ml) can diced tomatoes
1-28oz (796ml) can tomato sauce
1. Heat 2 teaspoons oil in a large deep frying pan that has a lid, or you can use a Dutch oven. Add onions and garlic and saute 3 minutes.
2. Add all the remaining ingredients except tomatoes, and tomato sauce. Cover, bring to a boil, then reduce heat. Simmer, still covered, for 20 minutes. Remove the lid and stir occasionally.
4. Add tomatoes and tomato sauce. Bring to a boil, then, reduce the heat and simmer uncovered for 40 minutes, stirring occasionally.
5. Do a taste test and adjust herbs and spices to taste.
6. Add water or vegetable stock if the sauce becomes too thick.
Serving Suggestions: Spoon hot over your favorite pasta or vegetable noodles (spaghetti squash, spiralized butternut squash or zucchini)
Suggestions: To increase zest add red pepper flakes.
To increase earthiness add a pinch or two of ground caraway seed.