Ingredients (use vegan versions):
- 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 bazil
- 1/2 teaspoon oregano
- 1 lb. spaghetti or your favorite pasta
Directions:
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.
Serves 4 to 6.
Serves:
|
