Spaghetti with lentils

Yield: 4 servings

Measure Ingredient
2 tablespoons Oil
1 small Onion, chopped
1 each Garlic clove, minced
½ cup Dry lentils
1 large Can tomatoes
6 ounces Tomato paste
1 cup Water
½ teaspoon Basil
½ teaspoon Oregano
¼ teaspoon Thyme
¼ teaspoon Salt
¼ cup Red wine
8 ounces Cooked spaghetti

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

"Vegetarian Times Cookbook"

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