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Saute onion, garlic, carrots, celery, and mushrooms in a bit of olive oil over medium heat, in a medium pot or wide, deep skillet, for 3-4 minutes.
When softening and lightly browning add wine if using, if not substitute water or vegetable broth, and stir well to combine. Add tomatoes and cook with lid on for 5-6 minutes over medium heat until tomatoes start to break down. Add remaining ingredients, tomato paste through lentils and bring to a gentle boil then cover and lower to a simmer.
NOTES, TIPS, TRICKS, HINTS, ETC:
Serve over any pasta of choice with a side salad and some toasty bread.
This recipe has the following nutrient totals:
Protein 18.4 g
Carbohydrates 39.2 g
Iron 3.13 mg
Fiber 13.3 g
Calcium 65.9 mg
(plus many more nutrients)
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