2 tablespoons olive oil
1 onion, chopped
1 (8 ounce) can lentils
3 cloves garlic, minced
2 tablespoons all-purpose flour
1 1/2 tablespoons dried basil
1 1/2 tablespoons dried oregano
1 (5 ounce) can sliced mushrooms, drained
1 (8 ounce) can tomato paste
salt and pepper to taste
1 tablespoon lemon juice
1 (8 ounce) jar pasta sauce
1 (8 ounce) container sour cream
Heat olive oil over medium heat. Cook and stir onion in oil until translucent. Stir in lentils, garlic, flour, basil, oregano, mushrooms, tomato paste, salt and pepper. Bring to a boil, stirring constantly. Boil for 5 minutes. Stir in pasta sauce. Pour over pasta and heated pasta mixture. Reduce heat to low; simmer for 20 minutes.
Stir lentils and garlic into tomato mixture. Cook and stir 15 minutes or until lentils are heated through. Stir in tomato sauce and continue to heat while stirring, stirring occasionally. Cool completely.
Layer lentils onto plates and top with tomato sauce. Spread egg white over lentil mixture, then layer with pasta sauce. Top with tomato sauce and top with sour cream.