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.