Without further ado, here you go:
Crock-Pot Lentil Spaghetti
1/2 cup dried lentils
2 cloves garlic
29-ounce can tomato sauce
12 ounces tomato paste
1 Tablespoon each of dried basil, parsley and oregano; or to taste (Note: If you have fresh, of course, use this instead!)
1 teaspoon sugar
salt to taste
Rinse 1/2 cup of dried lentils.
Place in a saucepan and cover with water two to four inches above the lentils.
Add to the saucepan one chopped onion and two cloves of minced garlic.
Bring to a boil.
Turn down and simmer for about 30 minutes or until lentils are soft.
Combine all listed ingredients, including cooked lentil/onion/garlic mix into Crock-Pot.
Cook on low for 4-6 hours.
Serve over whole wheat or rice spaghetti noodles.
P.S. You are welcome here! Thank you for stopping by for a visit. Feel free to join the conversation by leaving a comment and sharing your thoughts.