Lentil and Mushroom Sauce

Ingredients

• 14g dehydrated wild mushrooms
• ⅔ cup red wine
• 2 tablespoons olive oil
• 2 yellow onions
• 2 galic cloves
• 450g mushrooms
• 1L lentils
• 1 tablespoon italian herbs
• 150ml tomato paste
• 800ml crushed tomatoes
• 1.6L diced tomatoes
• 2 tablespoons maple syrup
• 2 bay leaves

Instructions

1. Rehydrate mushrooms for 15 minutes with the red wine and conserve the liquid.
2. Add diced onions and crushed garlic to a pot, and cook for 5 minutes with olive oil.
3. Add diced mushrooms to the pot to cook for another 5 minutes.
4. Add the rest of the ingredients, including the red wine, and simmer for 90 minutes.