Lentil Spaghetti Sauce

  • 2 medium onions chopped
  • 2 cloves garlic minced
  • 1/2 c olive oil
  • 1.5 cups lentils (french ones if possible)
  • 1 tsp cumin
  • 1/4 tsp crushed red pepper
  • 1 tsp sugar
  • 4 c water
  • 2 veggie bullion cubes
  • 1/2 tsp dried oregano
  • 2 cups tomatoes chopped
  • tablespoon or two of tomato paste–or a couple of good squirts from the tube kind (better)
  • 1 tbsp vinegar

In 5 qt pan, saute onion and garlic in oil for 5 min.  Add lentils, cumin, red pepper and salt and pepper and water.  Cover and simmer for 30 min.  Add remaining ingredients and simmer gently uncovered for 1 hr–stirring occassionally so lentils don’t stick and burn.

serve over pasta of spaghetti squash with good pecarino


from an old cookbook my dad gave to me 🙂



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