1 tbsp olive oil
1 cup chopped onion
2 cups sliced mushrooms
[other veggies as desired: celery, cabbage, carrots, peppers]
1 clove mashed garlic, optional
1 cup lentils
3 cups water
16 oz. tomato sauce
6 oz. tomato paste
more water as needed
Heat the oil in a large sauce pan, then add the onion and other vegetables. Cook until tender, about 5 minutes.
Add the lentils and water; bring to a boil. Reduce heat to low, cover, and cook for about 45 minutes.
Add the remaining ingredients and bring to a boil. Cover and cook 20 – 30 minutes, until the lentils are soft. Adjust consistency with water. Add salt as needed.
Serve over pasta, rice, or other grain.
Notes: 2020 – I used 22 ounces homemade tomato sauce instead of the canned tomato sauce and tomato paste; also added almost 2 cups of celery. The result was delicious. If using canned sauce and paste, perhaps add various herbs to compensate?
Delicious with a fried egg poached in the boiling sauce (use a small frying pan).