1/2teaspoonred pepper flakes or crushed dried chilesoptional
1small bunch kalestems removed and torn into small pieces (about 3 cups or 201 g) (optional), I left this out of mine
1/2cup87 g quinoa, rinsed well
1/2cup120 ml red wine or 2 tablespoons (28 ml) balsamic vinegar
Salt and pepper to tasteI left the pepper out of mine
Cooked pastafor serving (GF)
Add the lentils, carrots, and water to a large soup, or stock pot.
Turn the heat to high and cook until the mixture is simmering. Decrease the temperature to low and cover. Cook until the lentils are tender, which should take about 20 to 30 minutes.
While the lentils are cooking, heat the oil in a frying, or saute pan over medium heat.
Add the onion and cook for about 5 minutes, until it's translucent.
Add the bell pepper and the garlic, cook for 1 minute more.
Once the carrots and lentils are cooked remove the carrots from the pot of lentils and add them to a food processor or blender along with the tomatoes, oregano, basil, red pepper flakes, kale, and sauteed veggies, and give the food processor a big whir until everything is smooth.
Now add the quinoa and red wine to the pot of lentils. Turn your heat to medium and start cooking, allow it to simmer again, then you can cover it and decrease the heat right down to low. Cook until the quinoa show white tails.
Now add the mixture from the food processor to the lentil-quinoa mixture. Cover and cook over low heat until the sauce comes together and heats up thoroughly. This should take about 20 minutes.