Recipe of the Month: Hearty Lentil Spaghetti

This. Is. So. Good!!! I made this recently when hubby was out for the night. The kids are pretty easy to please, as long as the supply doesn't run out, so I opted to make a meatless dish for us. I don't think I'll ever go back to "traditional" spaghetti after this. 

Hearty Lentil Spaghetti

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--I used the wagon wheel pasta, which worked really well to scoop

      the sauce

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/pasta according to package directions; drain. Serve with lentil sauce. Sprinkle with cheese.