lentil spaghetti sauce

I found it here but it's a recipe I'd used before and lost.

3/4 cup chopped onion
2 cloves garlic, minced
4 cups water
1 1/2 cups dried lentils, uncooked
1 teaspoon crushed red pepper
3/4 teaspoon salt
1/2 teaspoon pepper
1 (14 1/2 ounce) can chopped tomatoes
1 (6 ounce) can tomato paste
1 tablespoon white vinegar
2 beef bouillon cubes
1/2 teaspoon dried whole basil
1/2 teaspoon dried whole oregano

Put a few tsp of oil in a heavy pot, turn on heat to medium. Add onion and garlic; saute until tender. Add water and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 30 minutes.

Add tomatoes and next 5 ingredients. Bring to a boil; reduce heat, and simmer 45 minutes to 1 hour or to desired thickness, stirring often.

I serve it over brown rice instead of spaghetti most of the time. I also use somewhat less red pepper and pepper. Don't omit the vinegar - it's really essential to the flavor, for some reason. I usually use (fake) chicken bouillon instead of beef and slightly more oregano and basil.

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