Lentil Spaghetti Sauce

I've said this before, but we really don't lack for anything as vegetarians in our family.  This pasta sauce of mine is another example:

Rich, hearty, slow cooked and "meaty"...

... and did I mention, delicious?

Lentil Spaghetti Sauce
((Printable Version))

1 large yellow onion, diced
1 large green pepper, diced*
2 generous tablespoons of olive oil
2 cloves garlic, minced
1 1/2 cups lentils, rinsed
4 cups vegetable broth
1/2 teaspoon cracked pepper
1/4 teaspoon crushed red pepper flakes
2 teaspoons dried basil
2 teaspoons dried oregano
a pinch of sea salt
1 (28 ounce can) crushed tomatoes
1 (28 ounce can) whole tomatoes, undrained
1 (6 ounce can) tomato paste
1 teaspoon vinegar
1/4 cup fresh minced parsley (optional)

*feel free to add whatever other diced vegetables you like in your pasta sauce: mushrooms, zucchini, etc.

Heat the olive oil in a large stock pot.  Add the diced onion, green pepper and a pinch of salt.  Sauté until the onion becomes translucent, about 5 to 10 minutes.  Add the garlic, dried basil, oregano, red pepper flakes and cracked pepper; stir for 1 minute.  Add the lentils and the vegetable broth.  Bring to a boil and simmer, covered, for about 20 minutes.

Add the tomato paste, crushed tomatoes and the can of whole tomatoes- breaking the whole tomatoes with your fingers into pieces.  Bring to a boil and simmer, uncovered, for 45 to an hour (stirring every few minutes.)

Before serving, stir in the 1 teaspoon vinegar. (This really brightens the flavor of the sauce.)  Add the optional fresh parsley and serve over whole grain pasta.

Top with cheese...

... twirl, slurp and enjoy!