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Add a photoBeluga lentils in a spicy tomato sauce with mushrooms and wine. A great meatless sauce that can also be used in lasagna.
Ingredientes
- 1 cup dry mushrooms
- 1 cup dry red wine (your choice)
- 1/3 cup of water
- 1 cup [b]Beluga[/b] lentils (rinsed)
- 1 medium diced onion (approx. 1 cup)
- 4 cloves of minced garlic (approx. 4 tsp)
- Salt and pepper
- 2 diced green peppers (approx. 1 1/2 cups)
- 1 can [i]Spicy Red Pepper Petite Cut[/i] tomatoes (540 ml)
- 1 can tomato sauce (398 ml)
- 2 tbsp chopped fresh basil
- Fresh grated Parmigiano Reggiano
Direcciones
- Soak the mushrooms in the wine for approximately 45 minutes.
- Drain and squeeze the mushrooms. Reserve the wine. Chop the mushrooms.
- Add olive oil to a heavy bottom skillet.
- Caramelize the onions.
- Add the oregano, garlic, salt and pepper.
- Add the rinsed lentils and the reserved wine. Add additional water if the reserved wine is less than 1 cup.
- Bring to a boil and simmer for 15 minutes.
- Add the chopped mushrooms and green peppers.
- Cook for 5 minutes.
- If you prefer your peppers softer…then cook for an additional 5 minutes, or add them sooner.
- Add the tomatoes, tomato sauce and 1/3 cup of water.
- Bring to a boil and simmer for 20-25 minutes.
- Add the fresh chopped basil.
- Serve over your favourite pasta and garnish with freshly grated parmigiano reggiano cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 194g | |
| Recipe makes 6 servings | |
| Calories 86 | |
| Calories from Fat 13 | 15% |
| Total Fat 1.46g | 2% |
| Saturated Fat 0.82g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 480mg | 20% |
| Potassium 426mg | 12% |
| Total Carbs 8.73g | 2% |
| Dietary Fiber 2.1g | 7% |
| Sugars 5.2g | 3% |
| Protein 3.54g | 6% |
