The Wind Attack

Black Lentils in Mushroom-Zinfandel Sauce

Adapted from The Artful Vegan

• 1 tbs Extra Virgin Olive Oil
• 1 Large Onion, finely chopped
• 2 Shallots, finely chopped
• 8 cloves Garlic, minced
• 2 tsp Thyme
• 1/2 tsp Sea Salt
• 2 cups Zinfandel
• 5 cups Homemade Mushroom Vegetable Broth
• 2 Bay Leaves
• 1 tbs Tamari
• 1 tbs Balsamic Vinegar
• 2 tbs All Purpose Flour
• 3 tbs Canola Oil
• 1/4 cup Tomato Paste
• 1 cup Pre-Cooked Black Lentils

1. Heat the olive oil in a sauce pan over medium heat. Add the onion and shallot and let sweat. Continue cooking until translucent. Add the agave and garlic. Continue cooking until a caramel color is achieved.
2. Add the salt and thyme. Cook for two minutes, then add the zinfandel to deglaze the bottom of the pan. Add the mushroom broth, bay leaves, tamari and vinegar. Bring up to a boil, then reduce to a simmer. Cook for one hour until reduced by half.
3. Meanwhile, prepare the roux. In a small saucepan, whisk together the flour and oil over medium heat. Stirring constantly, continue cooking until a tan color is achieved. Remove from heat and continue stirring for a couple of minutes. Let cool completely.
4. When the sauce has reduced, stir in the tomato paste, then slowly mix in the roux. The sauce will begin to thicken. Add the lentils, then remove from heat. Let cool completely, then refrigerate overnight to let the flavors meld.
5. When ready to serve, simply reheat it in a covered saucepan until heated through. If you need to thin out the consistency, simply add more broth a little at a time until the desired thickness is reached.