Lentil MArinara Sauce

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Yields about 4-5 cups

Ingredients:

• 1 cup dried brown lentils

• 2 cups water
• 1 tbs. olive oil
• 1 medium yellow or Vidalia onion, diced

• 1 stalk celery, diced
• 2 garlic cloves, minced

• 1 can San Marzano tomatoes

• 1 tsp. dried basil
• 1 tsp. dried oregano
• 1/2 tsp. dried thyme
• A pinch of chili flakes (optional)
• Salt and pepper, to taste

Directions:
Add lentils and 2 cups of water to a medium pot. Bring to a boil and then lower to a simmer and cook until the lentils are tender and the liquid is evaporated, about 30 minutes.

Meanwhile, add 1 tablespoon olive oil to a pan over medium heat. Add the onion and celery and sauté for 5 minutes or until translucent. Add the minced garlic and sauté for an additional minute, until fragrant.

Add the can of tomatoes, breaking them up with your hand as they are added to the pan. Then add the basil, oregano, thyme, chili flakes and salt and pepper to taste. Mix well with a wooden spoon. When the sauce begins to boil, lower the heat and simmer on low for 20 minutes. When lentils are ready, drain them well and add them to the sauce. Let this simmer for an additional 5-10 minutes.

Freezes well!