Ingredients:
- 2 large Onions
- 1 tablespoon Coconut Oil / Olive Oil
- 1 Bell Pepper
- 7 whole Mushrooms
- 4 large Tomatoes
- 125ml Red Wine
- 4 oz / a half cup of Tomato Puree.
- 16oz / 230ml / 2 cups of water
- 1 teaspoon Oregano
- 1 teaspoon Garlic Powder / 1 clove of diced Garlic
- 1 teaspoon Basil
- Pinch of chilli powder
- 16oz / 450g / 2 cups Red Lentils
Method:
- Put a large saucepan on the hob with medium heat and add 1 tablespoon of coconut/olive oil.
- Finely chop the onion, pepper, tomatoes and mushrooms.
- Add the onion first with the teaspoon of garlic. Stir together for around 3-4 minutes or until the onion softens.
- Add a dash of water to fuse everything together.
- Add the chopped pepper, stir for around 3-4 minutes.
- Add the mushrooms and tomato and a half cup of water.
- Stir well, keeping the mixture moist.
- Add the tomato puree and the rest of the water.
- Keep stirring until everything is blended and add the teaspoon of oregano, basil and the pinch of chilli powder.
- Add the red wine.
- Pour in the lentils while stirring the mixture. Be sure the mixture is moist, add more water if necessary for preferred consistency.
- Leave mix for 30 minutes or until lentils are soft.
- Serve generously with egg-free spaghetti and vegan garlic bread.