-Yellow Onion -Carrot -Celery -Cooking Oil -Garlic -Crushed Red Pepper -Walnuts -Red Lentils -Crushed Tomatoes
-Tomato Paste -Dried Oregano -Dried Basll -Garlic Powder -Sugar -Salt -Pepper -Vegetable Broth -Coconut Milk
Finely dice yellow onion, carrot, and celery, and mince garlic.
Add cooking oil to a large pot and heat over medium. Add the onion, celery, and carrot and sauté until the vegetables are soft and the onions are translucent.
Add the minced garlic, crushed red pepper, and finely chopped walnuts. Sauté over medium-low heat for about two minutes more.
Add uncooked red lentils, dried oregano, dried basil, salt, sugar, garlic powder, black pepper, crushed tomatoes, and tomato paste to the pot. Add vegetable broth and stir to combine.
Allow the sauce to come up to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, stirring occasionally.
After about 25 minutes, the lentils should be soft and the sauce should be thick. Once the sauce is thickened, stir in full fat coconut milk and simmer for 5 minutes longer.