1/2 Yellow Onion (finely chopped)
4 Garlic (clove, minced)
1/4 cup Water
1 1/2 tsps Oregano
1/2 tsp Sea Salt
1/4 tsp Red Pepper Flakes
1 cup Dry Red Lentils (rinsed)
2 tbsps Tomato Paste
3 cups Organic Vegetable Broth
1 cup Tomato Sauce
2 tbsps Balsamic Vinegar (divided)
- In a pot over medium heat, add the onion, garlic and water. Cook until the onion begins to soften and the water evaporates. Add the oregano, salt and red pepper flakes and cook for an additional minute.
- Stir in the lentils and tomato paste Add the vegetable broth tomato sauce and half of the balsamic vinegar and stir to mix well. Bring the sauce to a gentle boil then reduce heat and simmer for about 30 minutes or until lentils are very tender.
- Stir in the remaining balsamic vinegar and continue to simmer for 2 to 3 minutes more. Season with additional salt if needed and enjoy.