1/4 cup olive oil
2 yellow onions, minced
5 carrots, minced
5 celery stalks, minced
1 bulb garlic, minced
1 cup red lentils
2 (28 ounce) cans diced tomatoes
3 tablespoons dried basil
1 teaspoon dried oregano
1 tablespoon garlic powder
1 cup dry red wine
vegetable stock or water, as needed
2 tablespoons tomato paste
salt and pepper, to taste
1. Heat oil on medium in a large, deep pan. Add onions, and cook until translucent. Add carrots, celery and garlic and cook until the carrot is brighter, but not thoroughly soft and done.
2. Toss cooked onions and vegetables into a large crock-pot with lentils, diced tomatoes, herbs and wine. Cook in the crock-pot on high for 6 hours, adding vegetable stock or water as needed.
3. Reduce heat to low and cook for another 6 hours, adding water or vegetable stock as needed. Just prior to serving, stir in tomato paste, salt and pepper.
Serve with your favorite pasta.