5 carrots, peeled and thinly sliced
1 large onion, coarsely chopped
5 cloves of garlic (I used 8)
1/4 cup olive oil
1 pound dry brown lentils, rinsed and drained
1 28 oz. can diced tomatoes (I used petite)
2 8 oz. cans tomato sauce
2 tsp. thyme
1/4 tsp. salt
1/4 tsp. fresh ground pepper
Hot cooked pasta

In a large pot, cook carrots, onion and garlic in 1/4 cup hot oil until tender. Add
lentils and 5 cups of water. Bring to boiling. Reduce heat and simmer, uncovered 30-35
minutes or until tender. You might have to add more water. Add undrained tomatoes,
tomato sauce, thyme, salt and pepper. Return to boiling. Reduce heat and simmer
about 30 minutes or until desired consistency.

Meanwhile, cook pasta. Toss cooked pasta with a small amount of olive oil. Top pasta
with sauce to serve.

This makes ALOT! I freeze the sauce for later use.