This is a “spaghetti” sauce you can feed to the whole family. It’s been known to fool children, teenagers and vegetable skeptics with its meaty texture.
1 onion, chopped
3 cloves garlic, chopped or crushed
1 bay leaf
1 dried hot pepper, crumbled (about 1/2 teaspoon crushed pepper flakes, or to taste)
2 cups dry lentils
4 cups bouillon
2 29-ounce cans tomato sauce
2 tablespoons fresh oregano or 2 teaspoons dried oregano
Cooked whole grains or whole grain pasta
Bring the onion, garlic, bay leaf, pepper, lentils and bouillon to a boil in a large pot. Simmer until the lentils are tender, 20-30 minutes. Drain off any excess liquid and stir in the tomato sauce and oregano; simmer 10 minutes. Serve over the cooked whole grains of your choice.
6-8 servings
