Ingredients:
1 tablespoon vegetable oil ( I use broth instead)
1 onions, chopped
2 cloves garlic, minced or pressed
1 cup uncooked red lentils
2 cups water or 2 cups beef broth or 2 cups vegetable broth ( I prefer beef broth)
1 (5 1/2 ounce) cans 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:
In a large saucepan cook onion and garlic in oil for about 5 minutes, or until tender.
Add lentils and water (or broth).
Cover and cook on low heat until lentils are tender (20-35 minutes).
Add tomato paste, 3/4 cup water and seasonings.
Cover and cook until lentils are soft and mushy (about 10-15 minutes).
Serve over cooked spaghetti.
If desired, sprinkle with grated Parmesan cheese.
Servings: 6
Time preparation: 10 min.
Time total: 45 min.