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"