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© Meredith Corporation. All rights reserved. Used with permission.
(12 cups sauce)
In a large heavy bottomed pot or Dutch oven (nonstick is best), cook carrots, onion, and garlic in 1/4 cup hot olive oil over medium heat until tender. Add lentils and 5 cups water. Bring to boiling. Reduce heat and simmer, covered, 30 to 35 minutes or until lentils are tender, adding additional water if needed.
Add undrained tomatoes, tomato sauce, thyme, salt, and pepper. return to boiling. Reduce heat and simmer, uncovered, about 30 minutes or until desired consistency.
Meanwhile, cook pasta according to package directions; toss cooked pasta with a small amount of olive oil. Top pasta with sauce to serve.