Measurements

• 1 cup Lentils
• 8 oz Mushrooms
• 1 Onion
• 3 cloves Garlic
• 2 Carrots
• 2 stalks Celery
• 1 can
• 2 tbsp Tomato Paste
• 2 tbsp Olive Oil
• 1/2 cup Red Wine
• 2 cups Vegetable Broth
• 2 Bay Leaves
• 1 tsp Thyme
• 1 tsp Oregano
• 1 tsp Basil
• Salt to taste
• Black Pepper to taste
• 1/4 cup Parmesan Cheese, grated

Preparation Method

• 1. Rinse and drain the lentils.
• 2. Heat olive oil in a large pot over medium heat.
• 3. Add onions, garlic, carrots, and celery; sauté until softened.
• 4. Stir in mushrooms and cook until browned.
• 5. Add tomato paste and cook for 2 minutes.
• 6. Pour in red wine, simmer until reduced by half.
• 7. Add crushed tomatoes, vegetable broth, lentils, bay leaves, thyme, oregano, and basil.
• 8. Bring to a boil, then reduce heat to low.
• 9. Cover and simmer for 30-40 minutes, until lentils are tender.
• 10. Season with salt and black pepper.
• 11. Remove bay leaves before serving.
• 12. Serve with grated Parmesan cheese on top.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.