I’ve been incorporating more beans and lentils into our meals recently. Why? Because it has great health benefits, and because it’s much cheaper than meat! Also, we eat way more meat than we need, so this is a way to reduce that and hopefully become even healthier. I found this Tomato Lentil Pasta Sauce recipe in a Canadian Living magazine. I made it on pasta like they recommend, but I think it would taste great on rice too!

Tomato Lentil Pasta Sauce

2 Tbsp oil
1 onion, minced
1 carrot, diced
1 rib celery, diced
3 clove garlic, minced
2 bay leaves
3/4 tsp salt
1/4 tsp pepper
3/4 tsp thyme
3/4 cup dried green lentils
1 can (28oz) whole tomatoes
1/4 cup dry red wine or water
1 1/2 cup water
2 Tbsp fresh parsley, or chopped celery leaves

Heat oil over medium heat. Cook onion, carrot, celery, garlic, bay leaves, salt, pepper, and thyme, stirring occasionally, until vegetables are softened, about 8 minutes. Stir in lentils, tomatoes, wine/water, and 1 1/2 cups water; bring to a boil. Reduce heat, cover and simmer, stirring occasionally, until thickened and lentils are tender, about 35 minutes. Discard bay leaves, stir in parsley/celery leaves. Serve over pasta or rice.