Sauce with Lentils
Here it is, although the amounts are guesses, as I just 'dump'.
Boil about 1/2 to 1 cup of lentils (I've used both red and green,
but prefer the green, which are a bit firmer and less mushy) until
nearly tender (about 20-30 minutes)
In the meantime, fry a medium-sized onion and a crushed garlic
clove in a medium sized skillet in olive oil.
You can add mushrooms and capsicum, too, if you like.
Add your own home made spaghetti sauce to the fried vegies or
use bottled. (I use Paul Newmans)
Stir and simmer with the cooked lentils until the lentils are soft.
Add spices of your choice.
I use cumin, basil and oregano, plus salt and pepper.
If you like hot food, chilli powder is nice, too.
I also add cubed tofu to mine, and simmer on very low heat until
the spaghetti water boils and is cooked.
So I guess this takes about 20 minutes all together.
If you decide to use tofu, if you wrap the tofu in a clean dish
towel while the vegies are cooking, it will dry out a bit and soak
up more of the ingredients as it rehydrates when added to the sauce.
It's very yummy the next day for leftovers, as the tofu takes
on the flavours of the other ingredients.