2 tablespoons olive oil
3 cloves garlic, chopped
1/2 red onion, chopped
2 portobello mushroom caps, chopped into 1 inch cubes
2 tablespoons Italian seasoning
1 18 oz can lentils, drained
1 22 oz can tomato sauce
spaghetti (or your favourite pasta)
In a large saucepan, heat olive oil over medium heat. Add garlic and onions and saute for 3 minutes. Add portobello mushrooms and Italian seasoning, and cook an additional 3 minutes. Reduce heat, add lentils and tomato sauce and let simmer until sauce is heated through.
While sauce simmers, cook pasta according to directions on package.
Serve sauce over pasta and top with grated soy mozzarella.