ingredients

produce

• 1 large yellow onion, diced
• 3-4 cloves of garlic, minced (or more, I'm here for it)
• 2 large carrots, peeled and chopped

pantry

• 1 12oz can of tomato paste
• 1 15oz can of tomato puree
• 2 tbsp Hungarian paprika (or smoked, though I'm less here for it)
• 1 tbsp dried oregano
• 6oz of olive oil
• 3tsp Worcestershire sauce, or balsamic vinegar if you'd like to keep it vegan
• 2 cups of dried lentils (preferably green, beluga will work, red won't)
• 4 cups veggie stock or water + veggie better than bouillon

instructions

1. add your olive oil, carrots and onions to a pot, preferably a dutch oven, and sweat the onions
2. once the onions begin to get a bit of color, add your garlic and spices
3. just as the garlic begins to get color, add your tomato paste, stir together
4. cook over medium heat until the tomato paste takes on a dark red color
5. deglaze the pan with your choice of Worcestershire or balsamic vinegar
6. add in your lentils and stock and bring it up to a boil
7. simmer for 20 minutes, checking at 10, 15 and 20 to see if the lentils have gotten to the desired texture