Lentils with Pasta

2 tsp. olive oil
1 medium onion, diced (1 cup)
1 medium carrot, diced (1 cup)
2 celery stalks, diced (1/2 cup)
1 fennel diced (1 1/2 cups)
4 cloves garlic, minced
2 tbsp. white wine vinegar
2 cups low sodim veggie broth
1 cup lentils
28 oz. chopped or crushed tomatoes
2 tsp. dried oregano
1 tsp. dried basil
8 oz. whole wheat pasta
1/2 cup low fat milk
1/4 tsp. sea salt
1/4 tsp. pepper

Saute onion, carrot, celery, fennel in oil, stirring often until brown bits begin to form on bottom of pot, 15 minutes.  Add garlic, saute 1 minute.  Add vinegar and scrape brown bits from pat.  Stir in broth, 1 cup water, lentils, tomatoes, oregano and basil.  Reduce heat to medium, cover and simmer 45 minutes.  Boil pasta as per directions.  Add milk to sauce and  simmer 10 minutes.  Season with salt and pepper.