Spaghetti with Lentils (Spaghetti 4) - Culinary Medicine Home

Ingredients

• 1 1/2 quart Water
• 1 cup Brown lentils
• 1 Tbsp. Olive oil
• 1 medium White or yellow onions (diced)
• 1 Large stalk Celery, raw (diced)
• 1/2 Large Red bell peppers (diced)
• 8 Ounces Mushrooms, white, raw (minced)
• 2 cloves Garlic, raw (minced)
• 1 15-ounce can No salt added tomato sauce
• 1 tsp. Worcestershire sauce
• 1/4 cup Water
• 1/2 tsp., leaves Dried basil
• 1 tsp., leaves Dried oregano
• 3/4 tsp. Dried marjoram (optional)
• 1/2 tsp., leaves Dried thyme
• 1 tsp. Salt
• 1 dash Black pepper (to taste)
• 4 quarts Water
• 16 ounces Whole wheat Spaghetti (or linguine)(or gluten-free pasta)