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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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âYou won't miss any meat in this spaghetti sauce,â writes Marie Bender of Henderson, Nevada. Packed full of lentils and Italian flavors, this sauce is thick, hearty and zesty. Ingredients:
3/4 cup chopped onion |
1 tablespoon olive oil |
2 garlic cloves, minced |
1-1/2 cups dried lentils, rinsed |
4 cups vegetable broth |
1/2 teaspoon pepper |
1/4 teaspoon cayenne pepper |
1 can (14-1/2 ounces) italian 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 |
Directions:
1. 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.
2. Stir in the tomatoes, tomato paste, vinegar, basil and oregano. Return to a boil. Reduce heat; cover and simmer for 40-45 minutes.
3. Cook spaghetti according to package directions; drain. Serve with lentil sauce. Sprinkle with cheese. Yield: 8 servings.
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