Lentils in Tomato Sauce

Note: For a quicker prepared meal, use your favorite spaghetti sauce.

½ cup dry brown lentils rinsed
1 8 oz can of whole tomatoes or 4- 6 medium ripe tomatoes diced to about 1-inch thickness. You can, instead, use your favorite spaghetti sauce and skip the seasonings.
⅓ cup pumpkin* diced in 1-inch cubes, or ¼ cup sweet potato to replace sugar for healthier option). (*or winter squash, butternut squash, or acorn squash)
3-6 whole mushrooms (lightly washed and sliced) (crimini or your choice of mushrooms)
⅓ cup onions finely chopped
⅓ cup sweet peppers chopped (Bell, pimento, mini peppers)
4 garlic cloves finely chopped (1½ tbsp minced)
4 – 5 sprigs of thyme 1 tbsp dry thyme
1 heaping tbsp oregano leaves chopped (½ tbsp dry oregano)
1 heaping tbsp parsley chopped (½ tbsp dry parsley)
4-6 sweet basil leaves chopped (sweet basil is preferred)
1 tsp vegetable oil
½ tsp salt or to taste

Heat a large skillet or pot over medium heat.
Add oil.
Add onions and ¼ tsp of salt, and stir gently for two minutes, until onions are translucent.
Add peppers and stir for 2 minutes.
Add garlic and stir for 1 minute.
Add the green seasoning - oregano, parsley, thyme and basil.
Add diced tomatoes, tomato paste, mushrooms and pumpkin and gently stir for 1 minute
Add ¼ - ½ cup of water. Cover, raise the heat and bring to a slight boil, then lower heat and simmer for 10 minutes.
Add lentils and 1 ½ cups of water, stir, bring to a boil. Reduce heat and simmer for 30 – 45 minutes, until lentils are cooked.
Add water if needed during the cooking process.
Taste and add salt if needed.

Pairing:

Serve with spaghetti noodles, macaroni or other pasta, rice, and vegetables.

Serve with a macaroni and vegan “cheese” dish.