Lentil Spaghetti Sauce

• 1 tablespoon vegetable oil (I use broth instead)
• 1 onion, chopped
• 2 cloves garlic, minced or pressed
• 1 cup uncooked red lentil
• 2 2 cups beef broth or 2 cups vegetable broth (I prefer beef broth)
• 1 (5 1/2 ounce) 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

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.

vegetable oil, onion, garlic, red lentil, beef broth, tomato paste, water, parsley, oregano, salt, cayenne pepper

Taken from www.food.com/recipe/lentil-spaghetti-sauce-56624 (may not work)