Ingredients
4
4 servings
- •1 tablespoon olive oil, or to taste
- •1 onion, finely chopped
- •2 cloves garlic, crushed and finely chopped
- •½ red bell pepper, thinly sliced
- •1 carrot, cut into small cubes
- •½ cup thinly sliced mushrooms
- •½ cup red wine
- •1 (14 ounce) can diced tomatoes
- •1 cup vegetable broth
- •1 (15 ounce) can green lentils, drained
- •1 teaspoon ground paprika, or more to taste
- •1 teaspoon dried basil, or more to taste
- •1 teaspoon dried oregano, or more to taste
- •1 teaspoon mixed dried herbs, or to taste
- •1 pinch ground nutmeg
Instructions
- Heat olive oil in a large pot over medium heat. Cook and stir onion and garlic until soft, about 5 minutes. Stir in red bell pepper and carrot; cook for 4 to 5 minutes. Add mushrooms; cook and stir until softened, about 2 minutes.
- Pour wine into the pot; simmer until slightly reduced, about 1 minute. Stir in diced tomatoes and vegetable broth. Bring sauce to a boil; reduce heat and simmer until flavors combine, 10 to 15 minutes. Stir in lentils, paprika, basil, oregano, dried herbs, and nutmeg; cook until lentils are heated through, about 5 minutes.
Nutritional Facts
Per 4 servings
- Calories: 202
- Carbohydrate: 27g
- Fat: 4g
- Fiber: 11g
- Protein: 9g
- Sugar: 8g
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