Using lentils is a great way to increase the protein and fiber content of a vegetarian pasta.  My kids don’t even know the difference between meat and the lentils in this sauce…(yet)!

Ingredients:

• 1 tbsp olive oil
• 3 large cloves of garlic
• 1 tsp sea salt
• freshly ground pepper to taste
• 3/4 cup dry red lentils
• 1 can crushed tomatoes
• 1 1/2 cup water
• 2 tsp rosemary, chopped (1 tsp dried)
• 1 1/2 tsp dried basil
• 1 tsp agave nectar
• 1 bay leaf
• 1 tbsp red wine vinegar or apple cider vinegar

Directions:

In a large pot on medium-low heat, add oil, garlic, salt and pepper.  Cover and cook for 4-5 minutes.  Reduce heat and add water if needed to prevent garlic from burning.  Rinse lentils.  Add lentils, tomatoes, water, rosemary, basil, agave nectar, and bay leaf.  Increase heat to bring mixture to boil.  Once boiling, reduce heat to medium-low, cover, and cook for 22-25 minutes, stirring occasionally, until lentils are soft.  Uncover and simmer for 3 minutes to reduce liquid.  Stir in vinegar and season with additional salt and pepper if needed.  Remove bay leaf, and serve over brown rice pasta or brown rice.  Enjoy!