| | Directions | | In a large saucepan coated with nonstick cooking spray, cook onion and garlic in oil until tender. Stir in the lentils, broth, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until lentil are tender. Stir in the tomatoes, tomato paste, vinegar, basil and oregano. Return to a boil. Reduce heat; cover and simmer for 40-45 minutes. Cook spaghetti according to package directions; drain. Serve with lentil sauce. Sprinkle with Parmesan cheese. |
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| Ingredients | | - |  | 3/4 cup chopped onion |
| - | | 2 cloves garlic, minced |
| - | | 1 tablespoon olive oil |
| - | | 1 1/2 cups dried lentils, rinsed |
| - | | 4 cups vegetable broth |
| - | | 1/2 teaspoon pepper |
| - | | 1/4 teaspoon cayenne pepper |
| - | | 1 can Italian diced tomatoes (14 1/2 ounce can) |
| - | | 1 can tomato paste (6 oz. can) |
| - | | 1 teaspoon white vinegar |
| - | | 1 1/2 teaspoons dried basil |
| - | | 1 1/2 teaspoons dried oregano |
| - | | 12 ounces uncooked spaghetti |
| - | | 1/4 cup shredded Parmesan cheese |
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