Ingredients:
- 1 pound spaghetti (vermicelli), can break in half if desired
- 1 pound brown lentils, sifted for stones and rinsed
- 6-8 cloves garlic, minced
- 1 large onion, diced fine
- 30 ounce can tomato puree
- 2 Tbs sugar
- olive oil
- Italian seasoning
- salt
- pepper
- crushed red pepper if desired

- 8-10 quart stockpot

Original instructions:

 1. Sift lentils to remove stones and rinse
 2. Put onion in stockpot and enough olive oil to cover
 3. Low heat until slightly brown, stirring occasionally
 4. Add garlic, cook another 5 minutes
 5. Add tomato puree, 1 can of water, sugar
 6. Simmer 30 minutes
 7. Add ~ 4 quarts water, lentils, Italian seasoning, salt, pepper, crushed red pepper
 8. Simmer another 20 minutes, stirring occasionally 
 9. Add spaghetti / vermicelli 
10. Simmer another 10 minutes or until pasta done to your preference

Optional modification:

1. Omit 4 quarts of water 
2. Cook lentils and pasta separately to desired tenderness
3. Add lentils to sauce and simmer for 10 minutes or 
   until lentils incorporate into sauce as desired
4. Add pasta and serve