French lentils are high in protein, fibre and iron and make for a nutritious, filling plant-based meal!
Makes 3-4 servings
1.5 tablespoons extra virgin olive oil
2 large shallots, finely minced
4 garlic cloves, minced
1/2 teaspoon red chilli flakes
1/2 teaspoon oregano
1.2 teaspoon salt
1/4 teaspoon black pepper
Splash of red wine (optional!)
1/2 cup sun-dried tomatoes - oil drained and roughly chopped
1/2 cup walnuts, finely chopped
2 398 ml cans tomato sauce
1 cup French lentils, rinsed
2 cups vegetable broth
1/2 teaspoon balsamic vinegar
1/2 teaspoon maple syrup
In a large sauce pan heat olive oil and minced shallots over low heat until translucent and fragrant. Add garlic, chilli flakes, oregano, salt and pepper. Continue cooking for 3-5 minutes, stirring frequently. Add red wine and bring to a simmer, cook for an additonal 5-7 minutes until the alcohol is cooked off.
Add sun-dried tomatoes, walnuts and tomato sauce, partially cover and simmer for 15-20 minutes. Add lentils, vegetable broth, balsamic vinegar and maple syrup. Continue cooking for an additional 20-25 minutes until lentils have softened but are not over-cooked. Serve over pasta of choice, top with fresh basil and parm, enjoy!