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Anything is good, in moderation. I cook because I love to and because I can share with those around me. I crochet for the same reason.

Do what you want to do, enjoy what you do and use it to touch those around you.

Mar 22, 2011

Greek Lentil Pasta Sauce

Looking for a vegetarian option that is filling and tasty?  Try this pasta sauce and serve it over your favorite pasta for a nice change on ordinary spaghetti and sauce.

1.5 Cup Baby Carrots, thinly sliced                             8 Ounce Tomato Sauce
3 Clove Garlic, minced                                               2 Tsp Dried Thyme, crushed
2 Tbl Extra Virgin Olive Oil                                        1 Tsp Dried Oregano
9 Ounce Lentils, rinsed and drained                             1/4 Tsp Salt
28 Ounce Diced Tomatoes                                         1/4 Tsp Black Pepper

In a large heavy bottomed pot, cook carrots and garlic in hot olive oil over medium heat until tender. Add lentils and water. Bring to a boil. Reduce heat and simmer, covered, 30 to 35 minutes or until lentils are tender, adding additional water if needed.  Add un-drained tomatoes, tomato sauce, thyme, salt, and pepper. Return to a boil. Reduce heat and simmer, uncovered, about 30 minutes or until desired consistency.  Meanwhile, cook pasta according to package directions; toss cooked pasta with a small amount of olive oil. Top pasta with sauce to serve.

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