This is a great hearty and vegetarian pasta sauce based on lentils, mushrooms and zucchini. We always make it in winter.
Seemed bland sadly & way too many lentils to use over pasta. - 29 Nov 2013
A nice alternative way to eat lentils. Heed this warning though: if you cook the lentils as long as this recipe suggests, you will have soup. It only took 30 minutes for my sauce to thicken enough to be served over pasta. - 09 Aug 2005 (Review from Allrecipes USA and Canada)
This was fantastic! I'm giving it 5 stars even though I made a couple of changes to suit my tastes. First, I used vegetable stock instead of water, and at first I thought that was a mistake because it started to smell "vegetable soupish", but in the end it worked. I think water would have worked fine too. I used crushed tomatoes in puree instead of sauce, and like others added the zucchini with the tomatoes as I didn't want it overcooked. I omitted the sugar and added a grated carrot with the tomatoes - it does the same thing that sugar is meant to do, cut the acidity of the tomatoes, but you also get a bit more nutrition. And I seasoned with oregano, basil, salt & pepper. Start to finish, my sauce was done in just under an hour - lentils were tender at about 35 minutes and the sauce simmered for maybe another 20 or so. It was very filling and delicious! Will definitely make this again. - 20 Feb 2009 (Review from Allrecipes USA and Canada)