Vegetarian Tomato Mushroom Lentil Ragout

• 2 Tablespoons Olive Oil
• 2 Onions, Finely Chopped
• 4 cloves Garlic, Minced
• 1 Green Pepper, Finely Chopped
• 250 grams Button Mushrooms, Finely Chopped
• 400 grams Tin Chopped Tomato
• 6 Tablespoons Tomato Puree
• 1/4 cups Fresh Basil, Roughly Chopped
• 1-1/2 cup Black Lentils
• 3-1/2 cups Water
• Salt And Pepper, to taste

1. Heat olive oil in a large saucepan and fry onions and garlic until translucent and fragrant. Add green pepper and mushrooms and fry for about 3 minutes, stirring often.
2. Pour in chopped tomato, tomato puree, and fresh basil; stir in. Then stir in lentils and water. Bring to a boil then turn heat down to medium low so the ragout simmers for about 30 minutes, until lentils are tender and sauce is quite thick.
3. Season with salt and pepper to taste and serve with polenta, bread or even on its own!

olive oil, onions, garlic, green pepper, button mushrooms, tomato, tomato puree, ubc, black lentils, water, salt

Taken from tastykitchen.com/recipes/soups/vegetarian-tomato-mushroom-lentil-ragout/ (may not work)