Ingredients
3/4 cup chopped onion1 tablespoon olive oil2 garlic cloves, minced1-1/2 cups dried lentils, rinsed4 cups vegetable broth1/2 teaspoon pepper1/4 teaspoon cayenne pepper1 can (14-1/2 ounces) Italian diced tomatoes1 can (6 ounces) tomato paste1 teaspoon white vinegar1-1/2 teaspoons dried basil1-1/2 teaspoons dried oregano12 ounces uncooked spaghetti1/4 cup shredded Parmesan cheese
Preparation
In a large saucepan coated with cooking spray, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the lentils, broth, 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.
