Time: 15 min (prep) + 70 min (cook) Makes: 8 servings
3/4 cup chopped onion
1 tablespoon oil
2 garlic cloves, minced
1-1/2 cups dried lentils, rinsed
4 cups vegetable broth or water
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper (optional)
1 can (14-1/2 ounces) canned diced tomatoes
1 can (6 ounces) tomato paste
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
In a large saucepan, over medium heat, sauté onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the lentils, broth (or water), pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until lentils 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 cheese.