Nice dish— served with vegan cheese. Found the recipe in a thrifted old cookbook.
Ingredients
1 small onion
1 small carrot- chopped small
1 celery rib, chopped small
2 garlic cloves, minced
1/2 cup dry white wine
1 twenty-eight oz can crushed tomatoes
1 cup dried brown lentils, rinsed
2 tablespoons tomato paste dissolved in 1 cup hot water
Pinch nutmeg
Salt and black pepper
1/2 cup cooked white beans
1/4 cup soy milk
Pasta of choice
1/2 teaspoon liquid smoke
Minced parsley if desired and cheese if desired
1. Sauté onion,carrot, celery, and garlic, cover and cook until softened— about 10 minutes. Stir in wine and simmer for 2 more minutes.
2. Add sautéed mixture to crockpot. Add the tomatoes, lentils, tomato paste mixture, and nutmeg and season with salt and pepper. Cover and cook on high about 3 hours or until lentils are done.
3. Before serving combine white beans and milk and blend in a blender or food processor until smooth. Stir this into crockpot, adding liquid smoke and parsley.
Serve mixed in pasta and top with cheese if desired.
