Source: Food for Life, by Petrea King
Here is a treat for those who like the texture of meat in their spaghetti sauce, without using textured vegetable protein! Instead, red lentils are used to provide the 'bolognese' style pasta sauce, with very good results. Even kids will eat this!
Olive Oil (or Coconut oil)
1 leek, finely chopped
1 stalk celery, finely chopped
1 carrot, finely chopped
1 tsp cumin seeds
1 1/2 cups dry red lentils (please use red), rinsed well and drained
28 oz can petite diced tomatoes (or tomato puree)
1/4 cup tomato paste
1 cup vegetable stock (or water)
1 TBL dried oregano
2 tsp dried basil
3 cloves minced garlic
Salt (or Bragg's) and pepper to taste
Optional for Adult Version: diced hot chilies
In a sauce pot, heat the oil and saute the leek, celery, carrot, garlic, chilies, and cumin seeds; until the leeks are tender. Add the vegetable stock and red lentils, stir until well combined. Add the diced tomatoes (or puree), tomato paste, oregano, and basil to the mix. Bring to a boil then simmer with cover for 20 minutes. Salt and pepper to taste.
Serve this sauce hot over your favorite pasta.