Lentil Spaghetti

 

                    Packed full of lentils and Italian flavors, this sauce is thick, hearty and zesty.

8 servings

• ¾ cup chopped onion
• 1tablesoon olive oil
• 2 garlic cloves, crushed
• 1½ cups dried lentils, rinsed
• 4 cups vegetable broth
• ½ teaspoon pepper
• ¼ teaspoon cayenne pepper
• 1 can "14½ ounces" Italian diced tomatoes, undrained
• 1 can "6 ounces" tomato paste
• 1 teaspoon white vinegar
• 1½ teaspoons dried basil
• 1½ teaspoon dried oregano
• 12 ounces uncooked spaghetti
• ¼ cup shredded Parmesan cheese

1. In a large saucepan coated with cooking spray, saute onion in oil until tender, add garlic and cook 1 minute longer.
2. Stir in the lentils, broth, pepper and cayenne, bring to a boil and reduce heat.
3. Cover and simmer for 20-30 minutes or until lentils are tender.
4. Stir in tomatoes, tomato paste, vinegar, basil and oregano.
5. Return to a boil, reduce heat, cover and simmer for 40-45 minutes.
6. Cook the spaghetti according to package directions, drain.
7. Serve with the lentil sauce, sprinkle with cheese.

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