Pasta Sauce with Lentils
1 tbl vegetable oil
1 medium carrot, chopped
1 clove garlic, minced
1 medium onion, chopped
1 large stalk celery, chopped
6 medium mushrooms, sliced
1 19-oz. canItalian-style stewed tomatoes
1 14-oz. can tomato sauce
3/4 cup dry green or brown lentils
1/2 teaspoon dried basil
1/2 teaspoon oregano
1 lb. spaghetti or your favorite pasta
In a medium saucepan, saute carrot, onion, garlic and celery in the oil over medium heat until softened, about 3 minutes.
Empty the stewed tomatoes into a mixing bowl and mash lightly with a potato masher to break them down into smaller pieces. Add tomatoes, tomato sauce, mushrooms, basil, oregano and lentils to the sauted mixture and stir well. Simmer over low heat for 1 hour, adding water as necessary to keep the mixture from becoming too thick. It should have the consistency of a meat (heaven forbid!) sauce.
Serve over your favoprite pasta.