Tomato Lentil Pasta

Tonight's dinner is a vegan recipe from Canadian Living, Special Issue Winter 2009. It's a super easy dinner to prepare and it is very, very tasty! Have a great Monday and have a great dinner!!

Makes 4 cups
Prep Time: 10 minutes
Cook Time: 45 minutes

Ingredients
2 tbsp extra-virgin olive oil
1 onion, diced
1 carrot, diced
1 rib celery, diced
3 cloves garlic, minced
2 bay leaves
¾ tsp salt
¼ tsp pepper
¼ tsp dried thyme
¾ cup dried green lentils
1 can diced tomatoes
¼ cup dry red wine or water
2 tbsp chopped celery leaves and/or fresh parsley

Directions
In large shallow Dutch oven, heat oil over medium heat; cook onion, carrot, celery, garlic, bay leaves, salt, pepper and thyme, stirring occasionally, until vegetables are softened, about 8 minutes.
Stir in lentils, tomatoes, wine and 1 ½ cups (375 mL) water; bring to boil. Reduce heat, cover and simmer, stirring occasionally, until thickened and lentils are tender, about 35 minutes. Discard bay leaves. Stir in celery and/or parsley leaves.
Cook desired pasta, something hearty like Rotini or Rigatoni. For the kids, try Elbow or Small Shell Pasta

Tip: Meat eaters may want to sauté 1 pz (30g) pancetta, diced, with the vegetables for extra flavour.