Whole year around · Main · Vegan
To get
- Onions – 2
- Carrot – 2
- Celery stalk- 1
- Tomatoes, fresh – 4 or 5
- Peeled tomatoes – 1 can
- Red lentils – 3 tbsp.
- Garlic – 2 or 3 gloves
- Walnut and sunflower seeds mixed – 2 tbsp
- oil, a splash of oat milk and a splash of red wine,
- Seasoning: salt, pepper and eventually some chili flakes, oregano + thyme (or a mix of ‘herbe de provence’), a couple of crashed baie rose
To do
- Heat the oil and cook the mix of :
- sliced onions, the grated carrots, the chopped celery, the herbs and the baies roses,
- add salt, pepper and the chili flakes,
- stir and let cook until tender,
- add chopped garlic, lentils, the crashed sunflower seeds walnuts
- stir and let cook,
- add a splash of red wine,
- stir and let cook,
- add the can of peeled tomatoes + water (1 can filled)
- stir, add a lid and let cook
- add the chopped fresh tomatoes,
- stir, add a lid and letsimmer,
- add a splash of ‘milk’ or pasta water if the sauce becomes too thick,
- salt and pepper to taste
Recommended by: Gwendoline, a hard core vegan