Very Vegetarian Publisher: Rutledge Hill Press, Nashville, Tennessee © 2001 by Jannequin Bennett ISBN: 1558539522

Reprinted with permission from the publisher, Rutledge Hill Press.

Spaghetti with Lentil Tomato Sauce (p. 166)
Makes 4 servings

by Carl Lewis

Ingredients

• 1 cup brown lentils
• 1/2 teaspoon dried thyme
• 1/ teaspoon dried basil
• 2 cups tomato sauce
• 1 small onion, finely chopped
• 1 1/2 teaspoons black pepper
• 1/2 teaspoon red pepper flakes
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 8 ounces thin spaghetti
• 1 1/2 teaspoons olive oil
• 3 or 4 sprigs parsley (optional)

Directions

Bring the lentils, thyme, basil, and 2 cups of water to boil in a medium saucepan over high heat. Reduce the heat to medium and cook until the lentils are al dente, about 12 to 15 minutes. Drain the lentils.

Combine the lentils, tomato sauce, onion, pepper, pepper flakes, oregano, and salt in a saucepan. Simmer over low heat for 30 minutes, stirring occasionally to prevent sticking.

Cook the spaghetti with the olive oil. Pour the sauce over the spaghetti. Garnish with parsley, if desired.