1 cup rotini pasta
1 small red onion, flat leaf, cut into 1 inch pieces
2 tablespoons olive oil
1/2 cup chopped green bell pepper
1 (8 ounce) package non-instant cream of mushroom soup mix
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, brown onion in pan under hot water, stirring occasionally. Stir in olive oil, and cook until tender but thick enough to coat. Remove mixture from pan, and return lentil paste to pot as sauce may thicken.
Transfer baste to a medium bowl. Gradually stir in mushrooms, and level with reserved mixture. Add cream of mushroom soup, and whisk well. Serve over hot lentil pasta, or over cold pasta, as a sauce.
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