INGREDIENTS
- 2 tablespoon olive oil
- 1 large onion, diced
- 192 grams carrots, small diced
- 152 grams celery diced
- 4–6 cloves garlic, rough chopped
- 1 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon chili flakes- optional
- 1 tablespoon fresh oregano or thyme (or 2 teaspoon dried Italian herbs)
- 79 ml tomato paste
- Generous splash red wine (optional) 1/4 cup-ish
- 320 grams black caviar lentils (or other small lentils- see notes)
- 3 medium tomatoes, diced with juices (or sub a 14-ounce can of diced tomatoes or crushed tomatoes)
- 830 ml veggie stock or broth (or sub water plus 2-3 boullion cubes)
- 82 grams hemp seeds, or ground toasted walnuts or pecans
- 2 teaspoon balsamic vinegar
- 2 table spoons of cornstarch
INSTRUCTIONS
- Heat oil in a large pot or dutch oven over medium-high heat. Add the onion and saute for 2-3 minutes stirring until fragrant. Lower heat to medium, then add the carrots, celery, garlic, salt, pepper, chili flakes, and herbs. Saute 7-8 minutes, stirring.
- Add the tomato paste, browning it just a bit in the pan (this will deepen the flavor), then deglaze with wine if you want, scraping up any brown bits. Once most of the wine has cooked off add the tomatoes and their juices, cook them down for just a few minutes.
- Add the lentils, veggie stock and hemp seeds or walnuts. Bring to a boil, cover tightly, lower heat to low, and simmer gently 20-25 minutes, or until the lentils are tender.
- Mix the cornstarch with a couple of teaspoons of water and add this into the pan (it will thicken the sauce). Stir in the balsamic vinegar, taste, and adjust salt, pepper, vinegar and chili flakes to your liking.
- Serve this tossed with your favorite pasta or serve it over this creamy polenta or Instant Pot Polenta. Sprinkle with optional pecorino cheese… or try this Vegan Cheesy Sprinkle!
