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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.