1. In a large saucepan, heat oil over medium heat. Add onions, mushrooms, zucchini and garlic. Cook and stir until tender, about 5 minutes.
  2. Add lentils and 3 cups of water to vegetables. Bring to a rolling boil, stirring occasionally. Reduce heat to low, cover, and cook 45 to 60 minutes until lentils just begin to soften.
  3. Stir in crushed tomatoes, tomato paste, sugar, and ½ cup water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes. If necessary, add more water to keep the sauce from sticking. Be careful not to dilute; the sauce should be quite thick
  4. In a pot of boiling, salted water cook pasta as per packet directions. Drain.
  5. Top pasta with pasta sauce and sprinkle with parmesan cheese

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