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.