Hearty Red Lentil Sauce
In a 2-quart saucepan over medium heat, bring the stock and water to a boil. Stir in the lentils. Cover and simmer for 30 to 35 minutes, or until the lentils are tender and the liquid has been absorbed; set aside.
Meanwhile, in a 3-quart saucepan over medium heat, warm the oil. Add the shallots, oregano/fennel, celery and carrots; cook, stirring frequently, for 4 to 5 minutes, or until the vegetables are tender. Stir in the tomatoes, vegetable juice, lemon juice and basil; simmer for 5 minutes.
Gently stir in the lentils; cook for 1 to 2 minutes, or until heated through. Makes 6 cups. Add to pasta.