Meatless Spaghetti Sauce
one large onion
two cloves garlic
150g bag of dried red lentils
mushrooms, as many as you like
beef bouillon powder
2 cans of diced tomatoes
cheese and basil (optional)
Gently saute the onions and garlic in a drop of olive oil. Add the lentils and saute gently until pale.
Add two cans of tomatoes, a teaspoon or two of bouillon. Stir well and simmer for half an hour.
If the sauce looks too thick, add water, during the cooking time.
Top over whole wheat or brown rice pasta