Rotini with Lentils and Spinach

• 1 large onion, coarsely chopped
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• 23 cup lentils
• 1 12 cups water
• 12 teaspoon tarragon, crumbled
• 12 teaspoon oregano, crumbled
• 12 teaspoon dried hot pepper flakes, to taste
• 1 (14 ounce) can tomatoes with juice
• 2 tablespoons ketchup
• 1 lb fresh spinach, cleaned and chopped or 1 (10 ounce) package frozen spinach
• 1 lb rotini pasta or 1 lb other spiral shaped pasta, cooked

1. Cook onion and garlic in oil over med heat until softened.
2. Add lentils, water, herbs and pepper flakes.
3. Simmer 10 minutes.
4. Add tomatoes, ketchup, salt and pepper to taste.
5. Simmer 20 minutes.
6. Add spinach and cook until tender, about 2 minutes.
7. Toss with cooked pasta.
8. Serve with parmesan cheese if desired.

onion, garlic, olive oil, lentils, water, tarragon, oregano, pepper, tomatoes, ketchup, fresh spinach, rotini pasta

Taken from www.food.com/recipe/rotini-with-lentils-and-spinach-81552 (may not work)