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!
Notes
Green lentils remain the most firm after cooked, but take longer to cook. Brown can sometimes get mushy if overcooked but still retain their shape well. Red or yellow lentils become mushy quickly so unless that is the consistency you are looking for, don't use them.
You can use precooked lentils, but add them at the end like the instructions say.
I like to pulse my lentils a bit in a food processor while dry to get a chopped up feel. You can also pulse this after it is cooked. You can also just keep them whole and it's just as good.
This is not a “saucy” recipe, but if you prefer it to have more liquid you can add more tomatoes or even some crushed or chopped jarred tomatoes.
Tips to prep ahead:
Wash and chop all veggies and herbs
Baby/toddler food idea:
Serve the sauce as is for an older baby, puree for babies needing smoother meals.