(from Honorah; serves about 6)
1) In large saucepan, gently sauté (about 5 min., until soft):
– 1 ONION, chopped
– 2 GARLIC CLOVES, crushed
– 2 CARROTS, coarsely grated
– 2 CELERY STALKS, chopped
– 2 T. OLIVE OIL
2) Add, and season to taste:
– 2/3 cup RED LENTILS
– 14-oz. can CHOPPED TOMATOES
– 2 T. TOMATO PASTE
– 2 cups VEG. STOCK
– 1 tsp. DRIED MARJORAM (or 1 T. fresh)
– salt & ground black pepper
Bring to a simmer, and cook for about 20 minutes, partially covered, until thick and soft.
Option: For a smoother sauce, using a hand blender, coursely blend about 1/3 of the sauce, then mix it all together.
Serve over pasta, or cooked spinach (or other greens).