Lentil spaghetti sauce, here with Grana Padano cheese
2 cup dry French Dupuy lentils or other small lentils, soaked for 2 hours in cold water
6 packs mushroom (8 oz or 450g each)
1 1/2 cup pickled roasted red peppers.
2 small or 1 large vidalia onion
1 large can diced tomatoes (20 oz or 790 mL)
2 commercial glass jar basil tomato sauce
1/2 cup chopped olives, kalamata or green
1/4 cup virgin olive oil
1 whole garlic bulb
1 tbs vinegar
1 tbs dried origano
1 tsp basil
1 tsp Korean chili pepper flakes (or chili powder to taste)
Salt to taste
Boil the soaked lentils gently for an hour, just covered with water.
Meanwhile, in a food processor using a blade attachment, chop, in batches, the mushrooms, onions, and picked roasted red peppers.
Put chopped ingredients in hot saucepan, and sprinkle with salt (to help draw the water out of the mushrooms). Heat, stirring constantly, until the vegetable mush starts to darken.
Add all other ingredients, and the drained, cooked lentils. Allow to simmer for about an hour.
Serve with Grana Padano cheese..