• Servings: 8
• 3/4 C chopped onion
• 2 garlic cloves, minced
• 1 T olive oil
• 1 1/2 C dried lentils, rinsed
• 4 C vegetable broth
• 1/2 t pepper
• 1/4 t cayenne pepper
• 1 14.5 oz can Italian diced tomatoes
• 1 6 oz can tomato paste
• 1 t white vinegar
• 1 1/2 t dried basil
• 1 1/2 t dried oregano
• 12 oz uncooked spaghetti
• 1/4 C shredded Parmesan cheese

1. 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 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.
4. 3/4 C sauce with 3/4 C pasta is 353 calories, 3 g fat, 14 g fiber.

This is out of the lastest Light and Tasty. Apparently during lent, "lent"ils make a good meat substitute. I had never made the connection. Also, per my local paper: A plant source of protein that cooks quickly, lentils also contain iron, calcium, magnesium, heart-healthy soluble fiber, phytochemicals and folate, a B vitamin that helps the body manufacture blood cells. This was my first foray in making lentils in something other than soup. This recipe is a little different than most red spaghetti sauce recipes with the cayenne heat added to it. One thing I did notice is that it makes alot..and tends to thicken considerably in the fridge. To reheat, add a bit more broth to the sauce in the microwave to thin. 3/4 C sauce with 3/4 C pasta is 353 calories, 3 g fat, 14 g fiber.