Happy Anniversary, WHB!

For this edition of Weekend Herb Blogging (a very special one too, being it's second anniversary!) we have a hearty vegan sauce that came purely out of the fact that I had been out gardening (again) and wound up with way too many peppers and tomatoes to handle. Since I'm on my own until mom and the SF get home from Italy, there was NO WAY I would be able to eat them all, so most of them went into the pot, with a good glug of wine, some herbs, some more of the awesome seasonings from the Spice Depot, and some water. As it was simmering away, I thought "hmm, what else can I toss in there?" which caused a pantry raid. The yield? Nutritional yeast (yay!) and green lentils (double yay!). So in sum, this is my entry for the super-special Two Year Anniversary Edition of Weekend Herb Blogging from Kalyn's Kitchen! Healthy Winer’s Sauce
Makes 7.5 cups, 30 servings
1 tbsp olive oil
7 red peppers, diced
2 jalapeno peppers, diced
20 plum tomatoes, chopped
¼ tsp salt
2 tbsp thyme
3 tbsp oregano
40 grinds SpiceDepot Garlic Pepper Seasoning
4 tbsp nutritional yeast
½ cup white wine
½ cup dry green lentils
1/3 cup boiling water

1. Heat olive oil in a large pot over medium heat.
2. Tip in peppers and stir well. Cover and cook about 10 minutes.
3. Reduce heat to low.
4. Add tomatoes and seasonings, stir.
5. Cover and cook 1 hour.
6. Add nutritional yeast and wine, stir, re-cover and cook 30 minutes.
7. Add lentils and boiling water, stir well.
8. Re-cover and simmer 45 minutes.
9. Uncover, increase heat to high and cook 10 minutes, stirring.
10. This freezes well.

Amount Per Serving
Calories: 30.9
Total Fat: 0.7 g
Cholesterol: 0.0 mg
Sodium: 4.9 mg
Total Carbs: 4.9 g
Dietary Fiber: 1.6 g
Protein: 1.5 g