Vegetarian Lentil Spaghetti Sauce

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 12 cup finely chopped carrot
• 5 garlic cloves, minced
• 1 12 cups lentils, rinsed
• 12 teaspoon Italian spices
• 1 (28 ounce) canwhole plum tomatoes in puree
• coarse salt
• black pepper
• 23 cup low-fat plain yogurt
• 1 12 lbs angel hair pasta or 1 12 lbs preferred pasta
• grated parmesan cheese (optional)

1. Heat oil over a medium heat in a large pot.
2. Add onion, carrots, and garlic to the pot and stir about 5 minutes.
3. Add lentils and Italian seasoning.
4. Cook and stir until lentils are covered about 2 minutes.
5. Break plum tomatoes with hand and add to previous mixture with puree.
6. Add 4 cups of water and bring to boil.
7. Reduce heat to simmer.
8. Stir occasionally for about 45 minutes until lentils break down and become tender.
9. Season with salt and pepper to taste.
10. Remove from heat.
11. If eating right away, add yogurt.
12. If you freeze, do not add yogurt yet.
13. Prepare pasta in large pot of boiling water with a little salt according to instructions.
14. Stir pasta in sauce.
15. Top with grated Parmesan if you prefer.

olive oil, onion, carrot, garlic, lentils, italian spices, tomatoes, salt, black pepper, lowfat plain yogurt, pasta, parmesan cheese

Taken from www.food.com/recipe/vegetarian-lentil-spaghetti-sauce-190000 (may not work)