3/4 cup chopped onion
1/2 cup chopped green pepper3 cloves garlic, minced
2 cans (14 1/2oz. each) low-sodium chicken broth
1 1/2 cups dried lentils, uncooked and rinsed
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
1 can (16oz. diced tomatoes
1 can (6oz.) tomato paste
1 tablespoon vinegar
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried rosemary
1. Coat a heavy saucepan with cooking spray. Add onion, pepper and garlic; saute over medium heat until tender.
2. Add broth, lentils, cayenne pepper and salt. Bring to a boil; cover, reduce heat and simmer 30 minutes.
3. Stir in tomatoes, tomato paste, vinegar and herbs. Bring to a boil; reduce heat and simmer 45 minutes or until desired consistency, stirring often. Serve over hot cooked angel hair pasta.
5 servings, 1 cup each