Lentil Spaghetti Sauce

A delicious low-fat vegetarian (if not using beef broth) pasta sauce. From the Dietitians of Canada.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 1  tablespoon  vegetable oil (I use broth instead)
• 1  onion, chopped
• 2  cloves garlic, minced or pressed
• 1  cup  uncooked red lentil
• 2  cups water or 2  cups beef broth or 2  cups vegetable broth (I prefer beef broth)
• 1 (5 1/2ounce) can tomato paste
• 3⁄4 cup water
• 1  tablespoon  chopped fresh parsley (or 1 tsp dried)
• 1⁄2 teaspoon dried oregano
• 1⁄2 teaspoon salt
• 1  pinch cayenne pepper

Directions

1. In a large saucepan cook onion and garlic in oil for about 5 minutes, or until tender.
2. Add lentils and water (or broth).
3. Cover and cook on low heat until lentils are tender (20-35 minutes).
4. Add tomato paste, 3/4 cup water and seasonings.
5. Cover and cook until lentils are soft and mushy (about 10-15 minutes).
6. Serve over cooked spaghetti.
7. If desired, sprinkle with grated Parmesan cheese.