Pasta Sauce with Lentils

[Guest guest]

Pasta Sauce with Lentils

 

1 Tbsp. olive oil

1 medium carrot, chopped

1 medium onion, chopped

1 clover garlic, minced

1 large stalk celery, chopped

2 - 14 1/2 ounce cans Italian-style stewed tomatoes

1 - 15 oz. can tomato sauce

6 medium mushrooms, sliced

1/2 tsp. dried basil

3/4 cup dry lentils, rinsed

salt to taste

1 lb. spaghetti or other pasta

 

Saute' carrot, onion, garlic, and celery in oil over medium heat until soft

(about 5 minutes). Add the tomatoes, tomato sauce, mushrooms, basil, oregano,

and lentils. Stir completely. Simmer over low heat for 1 hour. Add water if

necessary to keep the mixture from becoming too thick. Season with salt to

taste. Cook the pasta according to the package directions. Rinse and plate.

Top with pasta sauce over the top. Makes a pretty presentation.

 

***Gluten-free; use quinoa pasta or spaghetti