INGREDIENTS
2 tbsp
olive oil
1/2 large
yellow onion
2 media
carrots
1 stalk
celery
4 cups
mushroom
1 tsp
salt
1 tsp
pepper
1/2 cup
red wine
3 cloves
garlic
28 ozs
tomato
1/4 cup
tomato paste
2 cups
vegetable broth
1 cup
lentil
1/2 tsp
dried basil
1/2 tsp
oregano
1/2 tsp
dried rosemary
1/2 tsp
baking soda
1/4 cup
fresh parsley
8 ozs
spathetti