Red Lentil Spaghetti

• 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

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.

olive oil, yellow onion, clove garlic, bouillon powder, red split lentils, tomatoes, italian herbs, bay leaf, tomato, salt, wholewheat spaghetti

Taken from cookpad.com/us/recipes/367091-red-lentil-spaghetti (may not work)