Spicy Beluga Pasta Sauce with Mushrooms and Wine
1 cup dry mushrooms
1 cup dry red wine (your choice)
1/3 cup of water
1 cup [b]Beluga[/b] lentils (rinsed)
1 medium diced onion (approx. 1 cup)
4 cloves of minced garlic (approx. 4 tsp)
Salt and pepper
2 diced green peppers (approx. 1 1/2 cups)
1 can [i]Spicy Red Pepper Petite Cut[/i] tomatoes (540 ml)
1 can tomato sauce (398 ml)
2 tbsp chopped fresh basil
Fresh grated Parmigiano Reggiano
Soak the mushrooms in the wine for approximately 45 minutes.
Drain and squeeze the mushrooms. Reserve the wine. Chop the mushrooms.
Add olive oil to a heavy bottom skillet.
Caramelize the onions.
Add the oregano, garlic, salt and pepper.
Add the rinsed lentils and the reserved wine. Add additional water if the reserved wine is less than 1 cup.
Bring to a boil and simmer for 15 minutes.
Add the chopped mushrooms and green peppers.
Cook for 5 minutes.
If you prefer your peppers softer…then cook for an additional 5 minutes, or add them sooner.
Add the tomatoes, tomato sauce and 1/3 cup of water.
Bring to a boil and simmer for 20-25 minutes.
Add the fresh chopped basil.
Serve over your favourite pasta and garnish with freshly grated parmigiano reggiano cheese.