Tomato Sauce with Black Lentils (Bolognese-style)

4 - 5 servings

 A great sauce over pasta, roasted vegetables, baked potatoes or added to store-bought pizza

Ingredients: 

 2 cans Kirkland Organic Diced Tomatoes 

 2 cups water or broth -1 cup black lentils, dry, rinsed, 

 1 TB dried Basil

 1 TB dried Thyme 

2 tsp dried onion powder 

2 tsp dried garlic powder 

salt/pepper to taste (optional)

1 TB olive oil some finely-diced raw carrots 

1 TB tomato paste (optional, for richer flavor) 

 Directions:

 Add olive oil tomatoes, water or broth, lentils, herbs, and tomato paste. Bring to a boil. Lower to a gentle simmer, with the lid slightly ajar to vent the bubbling sauce. Stir every 10 minutes. If it gets too thick before the lentils are tender, add a little more water.

 When the lentils are soft, taste and add salt & pepper, if desired. For a smoother sauce, mash a small portion of the lentils with the back of a spoon. 

 This sauce is high in protein and fiber. Try this over pasta (gluten free). 

Make a double batch and freeze one. 

Sauce tastes just as good from the freezer, defrosted and reheated.