Ingredients

• 2 tablespoons olive oil
• 10 ounces mushrooms, chopped finely
• 4 garlic cloves, minced
• Handful of baby carrots or 1 large carrot, chopped finely
• 1 red bell pepper, chopped finely
• 1 medium yellow onion, chopped finely
• 1/4 cup red wine
• 1 bay leaf1 can (28 ounces) crushed tomatoes
• 2 cups vegetable broth with extra
• 1 cup brown lentils, rinsed and picked through
• 2 teaspoons dried oregano1/2 teaspoon kosher salt
• 1/4 teaspoon ground pepper
• 1/4 teaspoon red pepper flakes
• 1 tablespoon chopped fresh basil
• 1 box (16 ounces) spaghetti
• Chopped fresh parsley, for garnish
• Grated Parmesan cheese, for serving

Preparation

• Heat 4 cups of water in a sauce pan and the lentils bringing to a broil cooking until lentils are tender about 20 minutes.
• In Dutch oven, heat oil over medium-high heat.
• Add mushrooms, garlic, carrot, bell pepper and onion. Cook until vegetables are very brown and soft, about 15 to 20 minutes, stirring frequently.
• Add wine; cook 1 minute, stirring constantly.
• Stir in bay leaf, crushed tomatoes, water, lentils, oregano, salt, ground pepper and red pepper flakes.
• Bring to a boil, then reduce heat to medium-low.
• Add cooked lentils and cook for 15 minutes.
• Remove bay leaf and stir in basil.
• Prepare spaghetti while ragu is simmering.
• Meanwhile, prepare spaghetti according to package directions.
• Serve ragu over spaghetti. Garnish with parsley and serve with Parmesan cheese.