10ouncesbell peppers (diced)(I used yellow and orange)
19ouncescanned petit cut tomatoes(1 can)
1teaspoonItalian seasoning
1teaspoonred chili flakes
14ouncestomato sauce(1 can)
1tablespoonolive oil
2tablespoonschopped fresh basil(for garnish)
Fresh grated Parmigiano Reggiano(for garnish)
Instructions
Soak mushrooms in the red wine for approximately 30 minutes.Drain and squeeze the mushrooms. Reserve the wine. Chop the mushrooms. Rinse lentils and set aside.
1 cup dry mushrooms, 1 cup dry red wine
Heat a heavy bottom skillet over medium-high heat. Add the olive oil.
1 tablespoon olive oil
Add the onion, garlic, and chili flakes. Sauté for 5 minutes.
5 ounces onion, 4 cloves garlic, 1 teaspoon red chili flakes
Add the Italian seasoning, salt, pepper and the reserved wine. Bring to a boil, reduce heat slightly and simmer for 3 minutes.
1 teaspoon Italian seasoning, Salt and pepper
Add the drained lentils and cook for an additional 5 minutes.
1 cup Beluga lentils
Add the mushrooms and peppers. Cook for 5 minutes.
10 ounces bell peppers (diced)
Add the water, tomatoes and tomato sauce. Bring to a boil, reduce heat and cook for 25-30 minutes (until desired sauce consistency).
1 cup water, 14 ounces tomato sauce, 19 ounces canned petit cut tomatoes
Remove from heat. Serve over your favourite pasta garnished with chopped fresh basil and grated parmesan cheese.