Ingredients Jump to Instructions ↓

  1. 5 mediumcarrots, peeled and thinly sliced (2 1/2 cups)

  2. 1 largeonion, coarsely chopped

  3. 4 to 5 clovesgarlic, minced

  4. 1/4 cuporganic extra-virgin olive oil

  5. 1 pounddry brown lentils, rinsed and drained

  6. 1 28-ounce candiced tomato

  7. 2 8-ounce cansno salt added tomato sauce

  8. 2 teaspoonsdried thyme, crushed

  9. 1/4 teaspoonsalt

  10. 1/4 teaspoonfreshly ground black pepper Hot cooked pasta Organic extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. Directions In a large heavy bottomed pot or Dutch oven (nonstick is best), cook carrots, onion, and garlic in 1/4 cup hot olive oil over medium heat until tender. Add lentils and 5 cups water. Bring to boiling. Reduce heat and simmer, covered, 30 to 35 minutes or until lentils are tender, adding additional water if needed. Add undrained tomatoes, tomato sauce, thyme, salt, and pepper. return to boiling. 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. Make-Ahead Directions: Freeze sauce in 3 cup portions. Thaw overnight in refrigerator (mixture will not be completely thawed). Transfer to a medium saucepan. Add 1/4 cup water. Cook, covered, over medium-low heat for 20 minutes or until heated through, breaking up mixture with a spoon after 10 minutes of cooking.


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