1lbground beeffor flexitarian and meatatarian option
1large onionfinely diced
3stalks of celeryfinely diced
1large carrotfinely grated
1/4tspchili flakes
1/2tspwhole or crushed fennel
1tsporegano
1tspbasil
6clovesof garlicminced
1tbspbeef or vegetarian bouillon pasteI like the Better Than Bouillon brand
1cantomato paste(156 ml or 5 oz)
2canstomato sauce (pureed tomatoes)(398ml or 13.5 oz) each
1can540 ml lentils, drained and rinsed
1/4cupgrated parmesan cheese
Instructions
From the notes below, choose which option you want to make.
In a medium to large sized pot, heat the oil over medium low. If you're using ground beef, then skip the oil and start frying the beef with the veggies in the next step.
Add in the onions, celery, and carrot. Saute until the onions are soft.
Add in the chili flakes, fennel, oregano, basil, and garlic. Saute 2 minutes.
Add in the bouillon paste, tomato paste, tomato sauce, and stir to combine.
Add in the lentils and parmesan cheese.
Stir until heated through. Remove from heat.
Can be served immediately but tastes best if made a day in advance and the flavours are allowed to develop in the fridge. Alternatively, it could be frozen and heated when needed!
Read below for serving ideas for different styles of eating.
Notes
Vegan: Omit parmesan cheese. May replace with nutritional yeast.Vegetarian: Make the recipe as is!Flexitarian: Add in 1 lb of pan-fried lean ground beef.Meatatarian: Omit lentils and add 1 lb of pan-fried lean ground beef.Gluten-Free: Use gluten-free pasta.