Servings: 12

32 to 36 oz ( 32 oz) spaghetti or other pasta 32 to 36 oz ( 32 oz) spaghetti or other pasta
2 cup ( 360 g) red lentils (split skinned, quick-cooking kind (masoor dal)) 2 cup ( 360 g) red lentils (split skinned, quick-cooking kind (masoor dal))
4 tsp olive oil 4 tsp olive oil
16 oz mushroom, chopped small 16 oz mushroom, chopped small
2 ( 2 ) small onion, chopped small 2 ( 2 ) small onion, chopped small
16 cloves of garlic, finely chopped 16 cloves of garlic, finely chopped
1 cup ( 128 g) shredded carrots 1 cup ( 128 g) shredded carrots
3 tsp ( 3 tsp) dried oregano or use 1/2 tbsp fresh 3 tsp ( 3 tsp) dried oregano or use ½ tbsp fresh
4 tsp dried basil or use 2 tbsp fresh 4 tsp dried basil or use 2 tbsp fresh
1 tsp ( 1 tsp) thyme or rubbed sage 1 tsp ( 1 tsp) thyme or rubbed sage
1 tsp ( 1 tsp) onion powder 1 tsp ( 1 tsp) onion powder
8 tsp nutritional yeast optional 8 tsp nutritional yeast optional
2 28.5 oz cans low sodium tomato sauce 2 28.5 oz cans low sodium tomato sauce
2 28.5 oz cans crushed tomato 2 28.5 oz cans crushed tomato
4 tbsp tomato paste, optional 4 tbsp tomato paste, optional
2 tsp ( 2 tsp) salt depends on the salt content of the sauce. Use less and add more later to taste. 2 tsp ( 2 tsp) salt depends on the salt content of the sauce. Use less and add more later to taste.
a good dash of black pepper and red pepper flakes a good dash of black pepper and red pepper flakes
1 cup ( 235 ml) red wine or use veggie broth 1 cup ( 235 ml) red wine or use veggie broth
fresh basil or thyme for garnish fresh basil or thyme for garnish

Cook the spaghetti according to instructions on the package or prepare other pasta.
Wash the lentils, drain and add to pot with 2 cups of water.
Cook over medium heat for 11 to 14 mins or until just about cooked.
The water will start boiling halfway through.
Stir once in between to cook evenly.
Drain if there is too much water (a few tbsps is ok) Set aside, or use 1.5 cups cooked lentils, chickpeas, or split peas of choice.
Heat a skillet over medium heat, add onion, mushroom, garlic, and a good pinch of salt.
Cook for 5 minutes or until golden. Stir occasionally.
Add the carrots, herbs, spices, and mix in.
Cook for 2 mins. (Variation: You can also add ¼ cup or more finely chopped walnuts for additional texture)
Add the tomato sauce, salt, pepper, wine/broth, and mix in.
Bring to a boil. (If using diced tomatoes, double the herbs, add 1 tbsp tomato paste, and cook for 10 to 15 minutes. Mash the large pieces of the tomatoes and continue).
Fold in the cooked lentils and mix well. (add 1 tbsp tomato paste if the mixture is not tomatoey enough).
Cook for 1 to 2 minutes. Adjust consistency by adding more water if needed.
Taste and adjust salt and flavor.
Then cover, take off the heat and let sit for another few minutes for the flavors to develop.
Garnish with fresh basil and optional vegan parmesan.
Serve over cooked spaghetti, pasta or mashed potato/root veggies, or roasted veggies.

Nutrition is 1 of 3 serves, includes spaghetti  Nutrition is 1 of 3 serves, includes spaghetti