4 Servings 40 min Cook
1 Tbsp Olive Oil
1 Small Onions
1 Tsp Garlic Powder
2 Large (7-1/4" to 8-/1/2" long) Carrots
1/2 Lb Mushrooms
1/4 Tsp Crushed Red Pepper Flakes
1 Tbsp, leaves Oregano
1 1/2 Cup Lentils
3 1/2 Cup Tomatoes
2 Cup Vegetable Broth
4 Fl oz Red Wine
1 Tbsp Cornstarch
1 Dash Salt
2 Tbsp Parsley
Dice onion, carrots and mushrooms.
In a large dutch oven/pot, heat oil over medium heat, add onions and saute for 5 minutes, add garlic, carrots, mushrooms, red pepper flakes and oregano, saute for 4 minutes, or until mushrooms begin to soften.
Add lentils, tomatoes, vegetable broth and wine, bring to a boil, cover, reduce heat to low and simmer for 30 minutes, until lentils are tender.
Combine starch with 3 tablespoons water, mix well, add to the ragu, stir and cook another 10-15 minutes.
Add more water as needed.
Serve with fresh parsley on top.