1 small Veggie Box onion, finely minced
1 stalk Veggie Box celery, finely minced
1 small carrot, finely minced
½ lb green lentils
15oz can crushed tomatoes
2 cups water
2 tbsp olive oil
A splash of white wine
Salt and pepper to taste
Optional: a bay leaf

1 small Veggie Box onion, finely minced 1 stalk Veggie Box celery, finely minced 1 small carrot, finely minced 15 oz can crushed tomatoes 2 cup s water 2 tbsp olive oil

n a large stockpot or dutch oven, heat olive oil over medium heat until shimmering. Add finely diced onion, celery, and carrot, and cook until vegetables have softened and are fragrant, 3-5 minutes. Add in the lentils and stir together, letting the lentils cook in the oil for a few minutes. Add a splash of wine and let it evaporate.

Pour in the can of crushed tomatoes and add the bay leaf, if using. Simmer gently, uncovered, for an hour or more, until lentils are fully tender but not falling apart. Add water as needed to keep the lentils barely covered, around every 15 minutes or so.

About 15 minutes before lentils seem done, season to taste with salt and pepper. Keep an eye on liquid levels towards the end, as the sauce should be thick but still pourable.

This week, we recommend serving it over hot pasta, with lots of parmesan cheese and sautéed zucchini-- but keep this sauce in mind to pour over breaded and baked eggplant or roast potatoes in the future!

Recipe adapted from MemorieDiAngelina.com