Ingredients
- 2 cups (375g) cooked lentils (I like either green or french lentils)
- 2 medium (200g) carrots diced
- 2 ribs celery diced
- 1 small (180g) onion diced
- 6 oz (170g) mushrooms diced (white or baby bella are good)
- 15 oz (425g) crushed tomatoes
- 8 oz (227g) tomato sauce
- 3 tbsp (45g) tomato paste
- 1 tbsp (15g) miso paste
- 2 bay leaves
- 1 tbsp (15ml) balsamic vinegar
- 1 tbsp (15ml) soy sauce
- 2 tsp (10g) fresh thyme chopped
- ½ cup (118ml) vegetable or vegan beef broth
- ¼ cup (59ml) cashew cream, vegan cream, or plant milk
- 2 tbsp (30ml) oil to sauté with
- Salt & pepper, to taste
Recipe
- Heat the oil in a large pot on medium heat. Add in the onion, celery, and
carrot and sauté for 5-7 minutes or until the onions become translucent. - Add in the diced mushrooms and continue cooking for another 3
minutes, stirring occasionally. Add in the tomato and miso paste and mix
well. - Add in the lentils, tomato sauce, crushed tomatoes, and bay leaves and
mix well. Cover the pot and cook for 20-25 minutes, stirring occasionally.
After the 20-25 minutes have passed, check to see if the mixture is sticking or
if the liquid is evaporating. Add in the broth and mix. Continue cooking
covered for another 15-20 minutes or until all the vegetables are tender. - When the vegetables are tender, remove the pot from the heat and let
stand for 2-3 minutes before adding in the cream or plant milk. Mix until
fully incorporated. - Serve hot over your favorite pasta or over a sweet or regular potato.
Enjoy with a sprinkle of chopped parsley and either vegan parmesan or
nutritional yeast.
