Chunky tomato mushroom sauce
 
 
Use organic ingredients whenever possible
Serves: 4-6
Ingredients
  • • I tbsp coconut oil.
  • • 1 sweet red onion, diced.
  • • 4-6 cloves garlic crushed.
  • • 1 package cremini mushrooms (8 oz), sliced.
  • • 1 c fresh basil sliced into thin ribbons (divide in half).
  • • 1 28 oz. BPA free can or glass jar of diced tomatoes (with liquid).
  • • 6 tbsp tomato paste.
  • • 1 tsp red pepper flakes.
  • • 3 tbsp apple cider vinegar.
  • • 1 cup cooked lentils.
  • • 1 bag baby spinach (about 8 oz. or 3 large handfuls).
  • • 1 tbsp ground chia seeds.
  • • ½ tsp sea salt + ground black pepper.
Instructions
  1. In large saucepan heat coconut oil over med. heat. Add diced red onion and sauté for 5 minutes.
  2. Stir in sliced mushrooms + red pepper flakes + garlic + ½ cup of slivered fresh basil and cook until reduced and juices released (about 5-10 minutes).
  3. Add can of tomatoes (with liquid), tomato paste, cooked lentils, apple cider vinegar and stir well to combine.
  4. Reduce heat to a medium simmer and cook for another 10-15 minutes stirring frequently.
  5. Add chia, spinach and salt and pepper and stir through until spinach wilts.
Recipe by Kimdeon.com at http://kimdeon.com/recipes/chunky-tomato-mushroom-sauce/