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Ingredients

1 tablespoon olive oil, or to taste 1 onion, finely chopped 2 cloves garlic, crushed and finely chopped ½ red bell pepper, thinly sliced 1 carrot, cut into small cubes ½ cup thinly sliced mushrooms ½ cup red wine 1 (14 ounce) can diced tomatoes 1 cup vegetable broth 1 (15 ounce) can green lentils, drained 1 teaspoon ground paprika, or more to taste 1 teaspoon dried basil, or more to taste 1 teaspoon dried oregano, or more to taste 1 teaspoon mixed dried herbs, or to taste 1 pinch ground nutmeg

Nutrition Info

201.9 calories carbohydrate: 27.2 g cholesterol: : - fat: 3.9 g fiber: 10.5 g protein: 9 g saturatedFat: 0.6 g servingSize: - sodium: 398.6 mg sugar: 8.4 g transFat: : - unsaturatedFat: : -

Heat olive oil in a large pot over medium heat. Cook and stir onion and garlic until soft, about 5 minutes. Stir in red bell pepper and carrot, cook for 4 to 5 minutes. Add mushrooms, cook and stir until softened, about 2 minutes.
Pour wine into the pot, simmer until slightly reduced, about 1 minute. Stir in diced tomatoes and vegetable broth. Bring sauce to a boil, reduce heat and simmer until flavors combine, 10 to 15 minutes. Stir in lentils, paprika, basil, oregano, dried herbs, and nutmeg, cook until lentils are heated through, about 5 minutes.

4 servings

Delicious vegetarian sauce for pasta, so tasty, and as nice as a meat bolognese. It can also be served with potatoes.