Spaghetti with Lentil Tomato Ragù

Ingredients

• 3/4 cup brown lentils
• 8 oz spaghetti
• 3 tbsp olive oil
• 1 yellow onion
• 5 cloves garlic
• 1 can (14.5 oz) canned diced tomatoes
• 2 tbsp tomato paste
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   Rinse the lentils, then simmer them in 2 cups of water for 20–25 minutes until tender. Drain.

2. 2

   Cook the spaghetti in salted boiling water according to package directions. Reserve 1/2 cup of the pasta water before draining.

3. 3

   Meanwhile, heat the olive oil in a wide skillet over medium heat. Dice the onion and cook until soft, about 5 minutes.

4. 4

   Mince the garlic and add to the skillet; cook 1 minute until fragrant.

5. 5

   Stir in the tomato paste, canned diced tomatoes, basil, oregano, salt, and pepper. Simmer 10 minutes.

6. 6

   Add the cooked lentils and simmer 5 more minutes, loosening with a splash of pasta water if needed.

7. 7

   Toss the spaghetti with the lentil ragù and serve.