INGREDIENTS
2 tbsp
extra virgin olive oil
1
shallot
3 cloves
garlic
1 stalk
celery
2
carrots
12 ozs
white mushrooms
1/2 cup
red wine
1 cup
brown lentils
2 cups
vegetable broth
1/4 cup
tomato paste
28 ozs
canned tomatoes
1
bay leaf
1/4 tsp
italian seasonings
1/8 tsp
ground nutmeg
1 serving
sea-salt