1/2 c Dried lentils
1 1/2 c ;Water
2 Bay leaves; slightly crushed
1 1/4 c Onion; chopped
1 Garlic clove; minced
1 ts Dried oregano
1 ts Dried basil
1/2 ts Dried thyme
1/2 c Broth (vegetable, chicken
— or beef) 3 c Tomatoes; peeled
— seeded and chopped 1 cn Tomato paste (6 oz.)
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.