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Hearty Lentil Spaghetti

TOTAL TIME: Prep: 15 min. Cook: 70 min. YIELD: 8 servings.
“You won't miss any meat in this spaghetti sauce,” 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.

Nutrition Facts

3/4 cup: 362 calories, 4g fat (1g saturated fat), 2mg cholesterol, 764mg sodium, 65g carbohydrate (12g sugars, 14g fiber), 19g protein.

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