Serves 6-8
Ingredients
- 1 can black lentils, drained & rinsed
- 1/4 cup olive oil
- 1 lb mixture of mushrooms, chopped
- 1/2 onion, diced
- 2-3 tsp. sea salt
- 4 cloves garlic, minced
- 1/4 tsp crushed red pepper (optional)
- 2 Tbls. tomato paste
- 3/4 cup red wine
- 1 cup bone broth
- 1 can crushed or diced tomatoes
- 2-2 tsp. dried oregano or Italian herbs
- 1/2 cup shredded parmesan cheese
- 1lb ground bison or beef (optional)
- 2 cups cooked quinoa (or omit quinoa and serve with crusty bread instead)
Directions
- Brown Ground Meat: if using meat, brown in a Dutch oven then pour into a separate container. If omitting meat, skip this step.
- Sauté: In same Dutch oven over medium heat, add most of the olive oil, then mushrooms, onions and 1 tsp. salt. Stir and cook about 10 min until mushrooms brown. Add garlic, red pepper and remaining oil, stir a few more minutes. Add tomato paste and stir consistently for 1-2 min.
- Bring to Boil. Add wine and scrape bottom of pot while it evaporates for 2-3 min. Stir in broth, canned tomatoes, remaining seasonings and lentils. Bring to boil then reduce heat to simmer uncovered for 10-15 min. You want it thick and stew-like.
- Serve. Stir in cooked meat (if using) and parmesan cheese. Serve over cooked quinoa or in a shallow bowl on its own alongside toasted crusty bread. Top with herbs and sprinkle cheese if desired.
