Lentil Spaghetti Sauce

This recipe makes quite a bit but it freezes really well to be used for other meals. It is also really good used as the spaghetti sauce of the spaghetti pie that I just posted before this or on the polenta lasagna that Jessie posted.

1 cup onion, chopped
2 green peppers, diced
2 tsp. oil
1 tsp. pepper
2 Tbsp. +1 tsp. dried oregano
1 Tbsp. fresh or dried parsley
1 Tbsp. +2 tsp. dried basil
1 tsp. garlic powder
4 cups tomato sauce
1 cup tomato paste
4 cups water
1½ - 2 cups lentils, rinsed
1 can (16 oz.) mushrooms, drained
2 Tbsp. Parmesan cheese

Note: The recipe does not require the lentils to be cooked before hand but I will often cook them for about 10 minutes before adding them to the sauce to ensure tenderness. Also, if the sauce gets dry, simply add extra water.

1. Sauté onions and green peppers in oil about 10 minutes.
2. Add seasonings, tomato sauce, tomato paste, lentils, mushrooms, water, and cheese.
3. Simmer on low for 2-3 hours (I know the 2-3 hours sounds intimidating but it is well worth it in the end), stirring occasionally. Keep pot uncovered.
4. Prepare pasta according to package instructions 10 minutes prior to meal.
5. Serve over hot pasta with more grated Parmesan cheese.
Makes 10 servings