3-4 tablespoons vegetable stock

1 yellow onion, peeled and diced

3 sticks celery, diced

3 carrots, peeled and diced

4 cloves garlic, minced

1 1/3 cups French Le Puy Lentils, washed

2 bay leaves

1 1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 tablespoon dried oregano

1/4 teaspoon red pepper flakes

1/8 teaspoon ground nutmeg

1 cup red wine

1/2 cup vegetable stock

28oz can whole peeled San Marzano tomatoes

2 tablespoon tomato puree

1 tablespoon whole food plant based sour cream (optional)

Fresh basil or oregano for serving

Heat 3-4 tablespoons vegetable stock in a Dutch oven or large pan. Add the onion, carrots and celery. Cook on a medium – low heat for 10 minutes. Stir from time to time to make sure they don’t burn and add more stock if the mixture looks dry.
Add the garlic and cook for a further 2 minutes.
Add the lentils, bay leaves, salt, pepper, dried oregano, red pepper flakes and nutmeg. Stir well.
Pour in the red wine.
Let it bubble away while you add the tomatoes and stock. Break the tomatoes up roughly with a knife. Stir in the tomato puree.
Bring to the boil, turn down to a simmer and partially cover the pot. Simmer for at least 40 minutes. Check from time to time to make sure the sauce isn’t burning, if if looks too thick add a little more stock.
When cooked swirl through a tablespoon of non dairy sour cream, sprinkle with fresh herbs and serve with your favorite pasta.