Tomato lentil sauce

Ingredients:

2 tbsp (30 mL) extra-virgin olive oil

1 medium onion, diced (about 1 cup)

2 large carrots, diced

3 garlic cloves, minced

2 bay leaves

3/4 tsp (4 mL) salt

1/4 tsp (1 mL) pepper

3/4 tsp (1 mL) dried thyme

1 cup (175 mL) dried green lentils and/or red lentils

28 oz/796 mL tomatoes, canned or fresh (6 or 7 Roma tomatoes)

1 cup (240 mL) dry red wine

2 tbsp (30 mL) chopped fresh parsley (optional)

4 cups (1 L) penne or fusilli

Instructions:

In large shallow Dutch oven, heat oil over medium heat; cook onion, carrot, garlic, bay leaves, salt, pepper and thyme, stirring occasionally, for about 8 minutes or until softened.

Stir in lentils, tomatoes, wine and 2 cups (480 mL) water; bring to boil. Reduce heat, cover and simmer, stirring occasionally, for about 35 minutes or until thickened and lentils are tender. Discard bay leaves. Stir in parsley.

Meanwhile, in large pot of boiling salted water, cook pasta for about 8 minutes or until tender but firm. Drain and return to pot or place in serving bowl. Spoon sauce over top.