Ingredients
1 tablespoon olive oil
1 medium carrot, chopped
1 medium onion, chopped
1 clove garlic, minced
1 large stalk celery, chopped
2 141⁄2-ounce cans Italian-style stewed tomatoes
1 15-ounce can tomato sauce
6 medium mushrooms, sliced
1⁄2 teaspoon dried basil
1 teaspoon dried oregano
3⁄4 cup dry USA lentils, rinsed
Salt and freshly ground black pepper, to taste
1 pound spaghetti or other pasta
Method
In a large saucepan, cook carrot, onion, garlic and celery in oil over medium heat until softened, about 5 minutes.
Add tomatoes, tomato sauce, mushrooms, basil, oregano and lentils. 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 sauce. Season with salt and pepper to taste.
Note: Lentils will require longer cooking time than the normal 25 to 40 minutes due to acidity of ingredients like tomatoes and tomato sauce.
Cook spaghetti according to package instructions. Serve sauce over prepared pasta.
Nutrition:
| Calories | 486 |
| Protein | 25 g |
| Carbohydrates | 88 g |
| Fiber | 11 g |
| Total Fat | 3 g |
| Saturated Fat | <1 g |
| Iron | 5 mg |
| Sodium | 501 mg |
| Folate | 288 mcg |
| Calcium | 81 mg |
| Magnesium | 90 mg |