Background

Another way for me to get lycopene.

Ingredients

• 1 ½ tablespoons olive oil
• 1 large onion, diced
• 4 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme (or use more oregano)
• 1 ½ teaspoons kosher salt, plus more to taste
• Freshly ground black pepper to taste
• 140g can of tomato paste
• 500 mL vegetable broth
• 760g red lentils, soaked (use boxed lentils)
• 32g walnuts, crushed finely
• 800g can of whole peeled tomatoes, blended
• 1 tablespoon high quality balsamic vinegar (see note 5)

Optional

• Whole-wheat pasta or other whole grain base

Directions

1. Add olive oil then onion. Cook 10min, deglaze periodically
2. Add the garlic, thyme, oregano, 1 1/2 tsp kosher salt, and pepper to taste. Stir frequently and cook for 60-90 seconds.
3. Stir in the tomato paste and cook for 2-3 minutes to caramelise, stirring very frequently, until it’s darker red in colour.
4. Deglaze with broth, add lentils and walnuts, bring to boil.
5. Simmer for 20 minutes, stirring occasionally.
6. Add the crushed tomatoes and simmer for another 15-20 minutes
7. Finish with the balsamic vinegar
8. Makes 5 servings (about 475g per serving)

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