Crockpot Vegan Pasta Sauce

• 2 can Diced tomatoes
• 1 can Tomato sauce
• 1 can Tomato paste
• 1 can Crushed tomatoes
• 1 box Antanella's pasta sauce (tomatoes and basil)
• 1 large Onion
• 2 tbsp Vegan margarine
• 2 can Lentils
• 3 tbsp Parsley
• 2 tsp Garlic spice mix
• 1 tsp Italiano spice mix
• 1 tsp Onion powder
• 1 tsp Dried red pepper powder
• 1 tsp Garlic powder
• 1 tsp Salt (or to taste)
• 1/2 tsp Ground black pepper
• 3 Bay leaves
• 1/2 cup Brown sugar

1. Heat up a small cooking pan and put the margarine in it.
2. Dice the onion and drop in the pan, cook until browned.
3. In a large crockpot, put all the cans (including lentils) and mix throughly with a wooden spoon.
4. Add in the spices, salt and pepper, brown sugar and the cooked onions.
5. Mix.
6. Put the bay leaves on top.
7. Cook on low heat for 4 hours.
8. Add to your favorite pastas!
9. You're done!
10. Can be stored into your feezer for up to 6 months!
11. :)

tomatoes, tomato sauce, tomato paste, tomatoes, antanellas pasta sauce, onion, margarine, parsley, garlic, spice mix, onion, red pepper, garlic, salt, ground black pepper, bay leaves, brown sugar

Taken from cookpad.com/us/recipes/357384-crockpot-vegan-pasta-sauce (may not work)