SPAGHETTI WITH LENTILS

Servings: 4
Ingredients:

2 tb Oil
1 sm Onion, chopped
1 ea Garlic clove, minced
1/2 c  Dry lentils
1 lg Can tomatoes
6 oz Tomato paste
1 c  Water
1/2 ts Basil
1/2 ts Oregano
1/4 ts Thyme
1/4 ts Salt
1/4 c  Red wine
8 oz Cooked spaghetti

Put oil in Dutch oven and saute onions and garlic till tender. Add rest of the
ingredients except the spaghetti. Bring to a boil then reduce heat and
simmer, stirring occasionally. Cook for 1 hour. Serve over spaghetti.

‘Vegetarian Times Cookbook’

—–