Rompin' Red Lentil Sauce

Credit for this recipe goes to Anne Esselstyn. It's so good & so versatile. The last time I made it I used it on pasta, as a pizza sauce & to enhance some leftover lentil soup. Or you can just eat it by the bowlful. I like to top it with a large handful of baby arugula when serving. Apologies for the photo. I didn't think to take one until there was just a bit left in the bottom of the storage bowl.


Ingredients
1 large onion, chopped
3 carrots, chopped
2 celery stalks, chopped
2 tbs garlic, chopped
1 tsp dried basil
1 tsp dried oregano
1/4 tsp crushed red pepper flakes
1 28oz can crushed tomatoes
3 cups vegetable broth
1/2 cup red lentils
1 6oz can tomato paste
1/2 cup chopped fresh parsley
1 cup chopped fresh basil
3 tbs nutrional yeast flakes
1/2 tsp freshly ground black pepper

In a large, heavy bottomed pot stir fry the onion over medium heat for 2-3 minutes. Add the celery, carrots & garlic & continue cooking until vegetables soften & begin to brown.
Stir in the dried basil, oregano & red pepper flakes & continue to cook for 1 minute.
Increase the heat & stir in the tomatoes, broth, lentils & paste. Allow to come to a boil, then turn down to simmer for 30 minutes.
Add the fresh parsley & basil, nutritional yeast & black pepper. Simmer a few minutes more, then serve over pasta.