8oz.can green or brown lentilsdrained (you could also use dry lentils that you have cooked & drained)
8oz.Diced Tomatoswith juices
Salt and Pepperto taste
4oz.Udon Noodlesfound in the Asian section, or you could just use Fettucini
Parsley or Chives to garnishif desired
Chop the mushrooms.
In a food processor, coarsely chop the carrot, garlic, shallot and celery.
In a large pot, add the oil over medium heat. Stir in the processed mixture and mushrooms. Season with salt and pepper. Continue to cook until vegetables are tender.
Add the lentils and wine (if desired) and cook until liquid has nearly evaporated.
Stir in tomatoes with juices. Reduce heat to low, cover and cook for 10 minutes or until all of the liquid has evaporated. Stir frequently to avoid scorching. The sauce will be very thick. Taste and season again with salt and pepper, if necessary.
Cook the Udon noodles according to the package instructions and drain well.