This pasta sauce is hearty, filling, and cheap. I like to make a batch (or two) and stick it in the freezer for a couple of later meals. It's also a great food storage recipe!
2 t olive oil
1 c chopped onion
2 c fresh sliced mushrooms
1 small zucchini, chopped
3 cloves garlic, minced
1 cup dry lentils
3 cups water
2 (8 oz) cans tomato sauce
1 (6 oz) can tomato paste
1.5 t white sugar
1/2 cup water
Saute vegetables in oil in a large saucepan. Add lentils and water and simmer 45-60 minutes, until lentils are tender, but not mushy. Stir in tomato sauce, paste, sugar and water, Simmer 20 minutes.
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