Red Lentil Spaghetti

Name: Red Lentil Spaghetti
Ingredients: 1/2 tbsp olive oil; 1/2 yellow onion, chopped; 1 small clove garlic, crushed; 1 tsp Swiss vegetable bouillon powder; 1/4 cup red split lentils; 1 can (400g/14 oz) chopped tomatoes; 1/4 tsp dried mixed herbs/ dried Italian herbs; 1 dried bay leaf; 1/2 tbsp concentrated tomato paste/ puree; 1 pinch salt and black pepper; 75 grams dry wholewheat spaghetti

11 ingredients

10 steps

Ingredients

1/2 tbsp olive oil
1/2 yellow onion, chopped
1 small clove garlic, crushed
1 tsp Swiss vegetable bouillon powder
1/4 cup red split lentils
1 can (400g/14 oz) chopped tomatoes
1/4 tsp dried mixed herbs/ dried Italian herbs
1 dried bay leaf
1/2 tbsp concentrated tomato paste/ puree
1 pinch salt and black pepper
75 grams dry wholewheat spaghetti

Directions

1

Heat the oil in a medium skillet on medium heat
2

Add the onion and soften
3

Add garlic and bouillon powder and stir for a minute
4

Add the lentils and tomatoes along with a canful of water (use the empty tomato can)
5

Put in the herbs, bay leaf and tomato paste
6

Bring up to the boil, then turn heat down and simmer for 25-30 minutes, until reduced and thickened
7

Meanwhile boil water with salt and cook the spaghetti for 10 minutes
8

Season the sauce with salt and pepper to taste (I like plenty of black pepper)
9

Either drain the spaghetti and add into the skillet, or use a pasta scoop to take it straight out of the water and into the skillet
10

Get the spaghetti mixed in well with the sauce, then serve.