Tomato, Portobello Mushroom & Lentil Sauce

INGREDIENTS

2 garlic cloves, peeled

1/3 cup diced red onion

1 1/2 cups chopped portobello mushroom caps

2 teaspoons olive oil

5 cups chopped tomatoes

1/4 cup red lentils

2 tablespoons chopped parsley

1 bay leaf

1/4 cup vegetable stock or water

1/4 teaspoon crushed red chili flakes

1 teaspoon salt

1/2 teaspoon black pepper

3/4 teaspoon sage

3/4 teaspoon oregano

3/4 teaspoon thyme

INSTRUCTIONS

1. Preheat oven to 350. Lightly spray a baking sheet with nonstick vegetable coating. Spread garlic cloves on sheet and bake until very soft, about 10 minutes.

2. In a large sauté pan, sweat onions and mushrooms in olive oil until onions are translucent.

3. Deglaze with wine and cook for 1 minute.

4. Add roasted garlic and remaining ingredients and simmer for 1 hour.

5. Serve immediately over pasta.

* For an even more nutrient-dense dish use a chickpea or quinoa pasta, or serve with breaded tofu cutlets.