Tomato Lentil Sauce

This sauce is excellent with whole-wheat spaghetti or penne.

2 tsp. extra-virgin olive oil
1 medium carrot, thinly sliced
1 medium onion, diced
3 cloves garlic, minced
1 pinch red pepper flakes
1 (28 oz0 can peeled whole tomatoes, mashed
1 tsp. dried basil
1 tsp. dried oregano
¾ cup brown lentils
sea salt
black pepper, freshly cracked
sugar, to taste

Heat oil and sauté carrots, onions, and garlic over medium heat for 5 minutes. Add tomatoes, basil, oregano, and lentils.

Simmer over low heat for 40 minutes adding water if sauce gets too thick.
Season to taste.

Add cooked pasta and serve.