INGREDIENTS
1
bay leaf
1 cup
brown lentils
12 oz
button mushrooms
28 oz
canned tomatoes
1 large
carrot
1 tbsp
fresh basil
6 servings
fresh parsley
4
garlic cloves
1/2
green bell pepper
1/4 tsp
ground pepper
1/2 tsp
kosher salt
2 tbsp
olive oil
2 tsp
oregano
6 servings
parmesan cheese
1/4 tsp
red pepper flakes
1/4 cup
red wine
16 oz
spaghetti
2 cups
water
1/2 medium
yellow onion