Lentil Spaghetti Sauce recipe

Vegetable cooking spray
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 whole tomatoes,
    undrained and chopped
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
8 cups hot cooked spaghetti

Coat a Dutch oven with cooking spray. Add onion and garlic; saut� 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.

Serve over hot cooked spaghetti.

Yields 8 servings.