Lentil Marinara Sauce

• 3/8 cup (90 mL) olive oil
• ½ cup (125 mL) onions, fine dice
• 1 Tbsp (15 mL) garlic, minced
• 2¼ cups (560 mL) crushed tomatoes
• 2¼ cups (560 mL) fire roasted tomatoes
• 1 Tbsp (15 mL) parsley, fine chop
• 1 Tbsp (15 mL) oregano, dry
• 2 bay leaves
• 5 basil leaves, fine chop
• 1 Tbsp (15 mL) honey
• 3 cups (750 mL) lentils, cooked
• salt and pepper to taste  

Heat oil on medium in a large saucepan. Add onions and garlic; cook until translucent. Add all other ingredients except lentils, basil, honey, salt and pepper. Bring to a boil, reduce heat and simmer uncovered for one hour, until sauce thickens.