Ingredients:

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• Organic brown rice pasta
• 1 cup red lentils
• 1 tsp each mustard seeds, fennel seeds
• 2 tbsp unrefined olive oil
• 1 tsp each tumeric and oregano, dried
• 2 bay leaves
• 2 tbsp basil, dried
• 1 leek or onion
• 1 garlic clove, minced
• ½ red pepper, chopped
• 4 medium tomatoes, chopped
• 2 carrots, grated
• 1 parsnip, diced
• 3 cups pure water
• 1 zucchini, diced
• 1 tsp salt
• pinch cayenne
• 1-2 tbsp fresh parsley

Cook pasta according to package directions.  Rinse and set aside.  Wash and drain lentils.  In pot over medium heat, sauté mustard seeds in olive oil.  Cover with lid and shake.  When they begin to pop, add fennel seeds, seasonings, leeks/onions, garlic, and red pepper.  Sauté for a couple of minutes.  Add red lentils, tomatoes, carrots and parsnips.  Sauté for another couple of minutes.  Add water and bring to a boil.  Simmer until lentils soften, approximately 10-15 minutes.  Add salt and zucchini.  Check seasoning and add cayenne if desired.  At his point we pureed our sauce to eliminate the chunks and to make it appear more like tomato sauce.  Return to pot and cook for another 5 minutes.  Add pasta to sauce and coat evenly.  Add parsley to garnish and serve.