Lentil Spaghetti Sauce

A delicious low-fat vegetarian if not using beef broth) pasta sauce.
 * Contributed by Healthy Recipes For Diabetic Friends Y-Group
 * Recipe #56624 From www.recipezaar.com
 * From: The Dietitians of Canada
 * Time to Make: 45 minutes
 * Prep: 10 minutes
 * Servings: 6

Ingredients

 * 1 tbsp vegetable oil (I use broth instead)
 * 1 onion, chopped
 * 2 cloves garlic, minced or pressed
 * 1 cup uncooked red lentils
 * 2 cups water or beef broth or vegetable broth
 * 1 (5½ oz) can tomato paste
 * ¾ cup water
 * 1 tbsp chopped fresh parsley (or 1 tsp dried)
 * ½ tsp dried oregano
 * ½ tsp salt
 * 1 pinch cayenne pepper

Directions

 * 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, ¾ cup water and seasonings.
 * 5) Cover and cook until lentils are soft and mushy (about 10 – 15 minutes).
 * 6) Serve over cooked spaghetti. If desired, sprinkle with grated Parmesan cheese.

Nutrition information
Per Serving:

161 calories | 28 calories from fat | 3.1g total fat | 0.5g saturated fat | 1.7g polyunsaturated fat | 0.8g monounsaturated fat | 0g trans fat | 0 mg cholesterol | 406 mg sodium | 486 mg potassium | 26.2g total carbs | 5g dietary fiber | 4g sugars | 9g protein