1 cup green or brown lentils (uncooked)
3 medium carrots, cut into 4 large pieces
2 cups water
2 TB olive oil
1/2 small onion, coarsely chopped
1 bell pepper, coarsely chopped
3 cloves garlic, chopped
20 oz. can crushed tomatoes
1 TB oregano
2 tsp basil
1/2 cup quinoa, rinsed well
1/2 cup red wine or 2 TB balsamic vinegar
salt & pepper to taste
Cooked pasta, for serving
1. Add the lentils, carrots, & water to large soup pot. Bring to boil, reduce heat, cover & simmer until lentils are tender, 20-30 minutes.
2. Meanwhile, heat oil in skillet; saute onion about 5 minutes. Add garlic & bell pepper and saute until softened.
3. Remove carrots from pot of lentils and add to food processor along with tomatoes, spices, & sauteed veggies. Puree until smooth.
4. Add quinoa & red wine to pot of lentils. Bring to simmer, cover & cook until quinoa is mostly cooked (you might need to add water for quinoa to fully absorb).
5. Add puree to lentil mixture and cook, covered, over low heat for 20 minutes. Serve over pasta.
