Spaghetti with Garlic Lentil Tomato Ragout

Ingredients

• 6 oz Spaghetti
• 3/4 cup, dry Brown lentils
• 1 can (14.5 oz) Canned diced tomatoes
• 5 cloves, thinly sliced Garlic
• 1/2 finely diced Yellow onion
• 3 tbsp Olive oil
• 1 tsp Dried oregano
• 1/2 tsp Red chili flakes(optional)
• 1 tsp Salt
• 1/4 tsp Black pepper
• 1/4 cup, torn Fresh basil

Instructions

1. 1

   Simmer lentils in 2 cups salted water for 25-30 minutes until tender; drain, reserving 1/2 cup cooking liquid.

2. 2

   Cook spaghetti in salted boiling water until al dente. Reserve 1/4 cup pasta water, then drain.

3. 3

   Meanwhile, warm olive oil in a large skillet over medium heat. Cook sliced garlic and diced onion 3-4 minutes until fragrant and soft.

4. 4

   Stir in diced tomatoes, oregano, chili flakes, salt, and black pepper. Simmer 10 minutes, then add cooked lentils and reserved lentil liquid; simmer 5 more minutes.

5. 5

   Toss the sauce with spaghetti and pasta water until glossy. Top with torn basil and a drizzle of olive oil.