Pasta Sauce with Lentils

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.

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