Spicy Beluga Pasta Sauce with Mushrooms and Wine
Ingredients
1 cup dry mushrooms
1 cup dry red wine (your choice)
1/3 cup of water
1 cup [b]Beluga[/b] lentils (rinsed)
1 medium diced onion (approx. 1 cup)
4 cloves of minced garlic (approx. 4 tsp)
Salt and pepper
2 diced green peppers (approx. 1 1/2 cups)
1 can [i]Spicy Red Pepper Petite Cut[/i] tomatoes (540 ml)
1 can tomato sauce (398 ml)
2 tbsp chopped fresh basil
Fresh grated Parmigiano Reggiano
Preparation
1
Soak the mushrooms in the wine for approximately 45 minutes.
2
Drain and squeeze the mushrooms. Reserve the wine. Chop the mushrooms.
3
Add olive oil to a heavy bottom skillet.
4
Caramelize the onions.
5
Add the oregano, garlic, salt and pepper.
6
Add the rinsed lentils and the reserved wine. Add additional water if the reserved wine is less than 1 cup.
7
Bring to a boil and simmer for 15 minutes.
8
Add the chopped mushrooms and green peppers.
9
Cook for 5 minutes.
10
If you prefer your peppers softer…then cook for an additional 5 minutes, or add them sooner.
11
Add the tomatoes, tomato sauce and 1/3 cup of water.
12
Bring to a boil and simmer for 20-25 minutes.
13
Add the fresh chopped basil.
14
Serve over your favourite pasta and garnish with freshly grated parmigiano reggiano cheese.
.
About
Beluga lentils in a spicy tomato sauce with mushrooms and wine. A great meatless sauce that can also be used in lasagna.
Yield:
6-8 servings
Added:
Wednesday, April 15, 2015 - 12:19pm
