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Pasta Sauce with Lentils

Pasta Sauce with Lentils

Ingredients
 

  • 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
 
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Preparation
 



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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