Spicy Lentil Sauce

Spicy Lentil Sauce
The following recipe for spicy lentil sauce is from heart-healthy recipe book
published by Borgess Hospital, Kalamazoo, MI.
1/2 cup dried lentils
1 small onion, chopped
1 clove garlic, minced
2 vegetarian vegetable bouillon cubes
2 cups water
1/4 teaspoon dried oregano*
1/8 teaspoon crushed red pepper*
1/8 teaspoon black pepper
2 tablespoons dry red wine
1 tomato, peeled, seeded, and diced
1-1/2 teaspoons red wine vinegar
1 (6-oz.) can low sodium tomato paste
4 cups hot cooked pasta, cooked without oil or salt in the water
[I followed the recipe exactly the first time I made it and found it too
bland. I have been adding about a tablespoon of oregano as well as a
teaspoon of dried sweet basil and a teaspoon of dried parsley. I also use
about 1/4 teaspoon of red pepper.]
Sort and wash lentils; place in a small bowl. Cover with water 2 inches
above lentils. Set aside, and let soak overnight.
Make broth by covering bouillon cubes with 2 cups of boiling water.