Ingredients

• Ingredients Scale 1x2x3x 1 tablespoon olive oil or 1/4 cup water for water saute 1 small onion, diced 2 cloves garlic, minced or 1 teaspoon garlic powder 2 large carrots, diced 8 oz. mushrooms, sliced or diced pinch of red pepper flakes 1 tablespoon dried oregano or herbes de provence 1 1/2 cups lentils (brown, green or puy) 1 can (28 oz.) diced tomatoes (see notes) 2 cups vegetable broth 1/2 cup full-bodied red wine 3 tablespoons tomato paste mineral salt & cracked pepper, to taste 16 oz. pasta of choice (linguine, fettuccine, pappardelle, rigatoni, etc.) chopped parsley, to serve

Preparation

• Instructions In a large dutch oven/pot, heat oil or water over medium heat, add onions and saute for 5 minutes. Add garlic, carrots, mushrooms, red pepper flakes and oregano, saute for 4 minutes, or until mushrooms begin to soften. Add lentils, tomatoes, vegetable broth and wine, bring to a boil, cover, reduce heat to low and simmer for 30 – 40 minutes, until lentils are tender. Add more water/broth or wine as needed. Cook pasta according to package directions. Serve ragu over pasta. Top with chopped parsley and a light dusting of Almond Parmesan. Serves 6 Store: Leftovers can be stored in the refrigerator for up to 5 days in a covered container. To keep longer, store in the freezer for up to 2 – 3 months.