Veggies Don't Bite

Pulse dry lentils in a food processor (or blender) to break up a bit, or you can do this at the end. Set aside.
Puree tomatoes in a food processor. Add the basil, mint and oregano and pulse to chop.
In a pot on medium heat, sauté the onion in oil or broth until translucent, about 3-4 minutes. Add the garlic and sauté for 30 seconds or so.
Add in the lentils and sauté until well coated and they begin to toast, about 3-5 minutes.
Add the mushrooms, carrots and kale and sauté for a few more minutes.
Add in the tomato mixture, water, salt and pepper and cook until a rapid simmer is reached.
Lower heat until you maintain a gentle simmer. Cover and cook about 20-25 minutes or until lentils are tender and sauce is thickened. Add warm water to the pot if the sauce begins to get too dry. 
If you are using precooked lentils add them after the sauce is done simmering, stir, taste to see if you want more salt or pepper and enjoy.

Serve over your favorite pasta or even spaghetti squash for a lower carb meal!