Here is the recipe I promised from yesterday. Another “lucky” meal for New Year’s Day. We ate this for lunch yesterday and enjoyed leftovers today. Long noodles represent longevity and lentils resemble coins representing wealth. Health and wealth…who doesn’t want that?! But, don’t just save this meal for New Year’s Day, it is great eaten all year round. The lentils make it hearty enough that your carnivore friends won’t miss the meat.
- 2 tbsp extra virgin olive oil
- 1 large onion, diced
- 3 cloves garlic, chopped
- 2 carrots, peeled and diced
- 1 rib celery, diced
- 1 29oz can crushed tomatoes (or tomato puree)
- 1 29oz can diced tomatoes
- 1/2 cup red wine (or veggie stock)
- 1 tbsp tamari (or liquid aminos or soy sauce)
- 1 tbsp dried basil
- 2 tsp dried oregano
- salt and pepper to taste
- 2-3 cups cooked lentils (depending on how thick you want your sauce) (I cooked my lentils in veggie stock for added flavor)
Heat the oil, add the onion and cook until onions have softened and are translucent (a few minutes). Add the garlic and cook for another minute. Add the carrot and celery and cook for another 3-4 minutes until veggies start to soften. Add the remaining ingredients except the lentils, bring to a boil, cover, reduce heat and simmer for about 30 minutes to allow flavors to blend. Add cooked lentils and simmer for another 10 minutes to heat through. With an immersion blender, puree about half of the sauce or to your desired consistency. If you like a really chunky sauce, you don’t need to puree at all; if you like a smooth sauce, puree until smooth. If your sauce seems too thick, add veggie stock or water and simmer a few more minutes to heat through.
I served this over fettuccine noodles, but it would be great over any type of noodle or as a sauce for stuffed shells. Feel free to sprinkle with nutritional yeast if desired.
Lentils are super nutritious and cook up quickly with no pre-soaking required. Click HERE to learn how to cook dried lentils on your stovetop.