Hearty Lentil Spaghetti

1 Tbs olive oil 

2 garlic cloves, minced 

1 1/2 cups dried lentils, rinsed 

4 cups vegetable broth 

1/2 tsp pepper 

1/4 tsp cayenne pepper 

1 14.5 can Italian diced tomatoes 

1 6oz can tomato paste 

1 tsp white vinegar 

1 1/2 tsp dried basil 

1 1/2 tsp dried oregano 

12oz uncooked spaghetti 

1/4 cup shredded Parmesan cheese 

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 Parmesan cheese.

Review:  I shaved off a considerable amount of time by using a can of lentils.  I dumped all the ingredients into a saucepan (but reduced the vegetable broth down to 1/2 cup) and simmered for about 5 minutes.  It was a great, thick sauce and had a wonderful flavor.  Mike thought it was a bit spicy.  However, that is likely due to the fact that I'm out of cayenne and substituted a packet of crushed red pepper that came with a pizza order.  It may have been too much for him, but I loved it!

Adapted from:

http://www.tasteofhome.com/recipes/hearty-lentil-spaghetti