My partner gave this recipe a go, which I found in the book “Complete Idiot’s Guide to Vegan Cooking” by Beverly Lynn Bennett and Ray Sammartano. It was delicious! Thick and flavoursome. Give it a go!
What you will need:
1 cup onion diced (optional)
1 cup carrot, diced
¾ cup celery, diced
2 tbsp olive oil
2 tbsp garlic, minced (optional)
1 tsp dried basil
¾ tsp dried oregano
½ tsp chili flakes
1 can diced tomatoes
2 ½ cups vegetable broth ( for vegan veggie stock cubes or powder, you can use Marigold or Massel, former available in healthfood or organics stores, the latter in supermarkets)
¾ cup dried red lentils, rinsed
3 tbsp tomato paste
1 bay leaf
¼ cup chopped fresh parsley
2 tbsp nutritional yeast flakes (available in healthfood shops, if not at your nearest one, ask them to stock it)
¾ tsp sea salt
½ tsp ground black pepper
In a large pot, over medium heat, sauté the onion, carrot, celery and olive oil. Stir often and cook for 5 minutes. Add garlic, basil and oregano. Saute for 1 minute.
Add diced tomatoes, vegetable broth, red lentils, tomato paste and bay leaf. Stir well and bring to boil. Cover and reduce heat to low. Simmer for 20-25 minutes or until lentils are tender.
Add parsley, nutritional yeast, salt and black pepper. Stir well and simmer for 2 more minutes.