Lentil Marinara

I'm always looking for new ways to satisfy my craving for pasta.  This sauce is great because it is filling and satisfying but meatless and really healthy.  I made a huge amount and froze some so we enjoyed it for quite a few meals, and I honestly think that it got better and better each time.  I also froze individual portions so that we could grab and go for lunch.

 Lentil Marinara

2 tablespoons oil
1 onion, diced
4 garlic cloves, minced
¼ teaspoon red pepper flakes
½ teaspoon oregano
¼ cup white or red wine
2 (28-ounce) cans whole tomatoes, coarsely chopped
8 ounces lentils, rinsed and picked over
3 cups water
1 teaspoon salt

In a large saucepan over medium heat, heat the oil.  Add the onion and a pinch of salt and cook, stirring occasionally, until the onion just starts to brown around the edges, about 8 minutes. Add the garlic and red pepper flakes and cook, stirring constantly, until fragrant, about 30 seconds.

Add the wine, scraping any browned residue on the bottom of the pan. Increase the heat to medium-high and add the remaining ingredients. Bring to a simmer, then reduce the heat to medium-low and cook, stirring occasionally, about 30 minutes, until the lentils are tender and the sauce is thickened.

Source: The Way the Cookie Crumbles