Heart-y tomato sauce

1 batch

Ingredients

QuantityIngredient
½cupDried lentils
cup;Water
2Bay leaves; slightly crushed
cupOnion; chopped
1Garlic clove; minced
1teaspoonDried oregano
1teaspoonDried basil
½teaspoonDried thyme
½cupBroth (vegetable, chicken or beef)
3cupsTomatoes; peeled seeded and chopped
1canTomato paste (6 oz.)

Directions

Cook lentils with water and bay leaf for about 30 minutes, until lentils are soft but still hold their shape. Remove bay leaves and drain any excess water.

Saute onions, garlic and herbs in the broth. Add chopped tomatoes and tomato paste and simmer uncovered for 20 minutes, or until sauce has slightly thickened. Add lentils and simmer another 10 minutes.

Serve over pasta.

The editors wrote: "If you like a meaty spaghetti sauce but for health or philosophical reasons must avoid animal protein, there are some wonderful alternatives."

Recipe from Doris H. Pelley of Bloomsburg, PA in "The Great Spaghetti Sauce Cookoff" article in "The Herb Companion." Dec. 1992/Jan. 1993, Vol. 5, No. 2. Pp. 77-78. Posted by Cathy Harned.