Spaghetti with Lentil Sauce (Espagueti con Salsa de Lentejas) - Food Bank of Contra Costa and Solano

Ingredients

• 2 cups lentils
• 2 – 15 oz can diced tomatoes
• 1 1/2 cups tomato paste
• 2 1/2 cups water
• 2 teaspoons salt (to taste)
• 5 teaspoons dry oregano
• 1/2 teaspoons black pepper
• 1/8 teaspoons dried basil
• 1/8 teaspoons red pepper and/or cayenne
• 1 clove garlic, minced
• 1/3 cup olive oil
• 1 lb whole wheat spaghetti