Lentil-Tomato Pasta Sauce

Art of Gluten-Free Baking

http://artofglutenfreebaking.com

Italian Herb Mix

-mix 1 tsp each of dried basil, oregano, marjoram, rosemary, pepper. Add 1/2 tsp allspice and mix well

-store airtight container

Ingredients

2 C vegetable stock or chicken stock

1 large onion, diced (any type you like is fine)

1 large or 2 small cloves garlic, finely chopped

1/3 C brown lentils

1/2 C carrot, chopped

1/2 C bell pepper, chopped

1 tsp finely chopped jalapeno pepper or to taste--I use pickled ones (optional)

1 1/2 C tomato sauce (equals 1-14 oz can)

1 1/2 tsp Italian Herb Mix

1 tsp ground cumin

3/4 tsp salt

1/4 tsp paprika

1/2 C yogurt (optional)

In a large saucepan, bring 2 C stock, onion, garlic and lentils to a boil

-cook for about 10 minutes

-add carrots,bell pepper, jalapeno pepper if using, herbs, cumin, salt, and paprika

-add tomato sauce

-cook over medium heat, covered, for about 20 minutes--until the lentils are soft

-you can then simmer for awhile or go on to next step

-remove from heat

-add the yogurt (if using) and mix well

Enjoy!