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Pasta Sauce with Lentils Printer Friendly Ingredients 1 T. olive oil                                                                              6 med. mushrooms, sliced 1 med. carrot, chopped                                                                ½ tsp. dried basil 1 med. onion, chopped                                                                1 tsp. dried oregano 1 clove garlic, minced ¾ c. lentils, rinsed 1 large stalk celery, chopped Salt & fresh ground pepper to taste 2- 14 ½ oz. cans Italian-style stewed tomatoes 1 lb. spaghetti or other pasta 1 -15 oz. can tomato sauce   Directions 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. Cook spaghetti according to package instructions.  Serve sauce over prepared pasta.   Note:  Lentils will require longer cooking time than the normal 25 to 40 minutes due to acidity of ingredients like tomatoes and tomato sauce.   Nutrition Facts Serving Size  Servings Per Container 6 Amount Per Serving Calories  Calories From Fat  % Daily Value * Total Fat  Saturated Fat  Trans Fat    Cholesterol  Sodium  Total Carbohydrate  Dietary Fiber  Sugars  Protein    Vitamin A   % • Vitamin C   % Calcium  % • Iron  % * Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:   Calories 2,000 2,2500 Total Fat Less than 65g 80g    Saturated Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g    Dietary Fiber   25g 30g Calories per gram:       Fat 9   •   Carbohydrate 4   •   Protein 4