Sorry for the unappetising photo, I only remembered to take a picture halfway through wolfing down this delicious dinner.
We had the sauce and spaghetti with garlic bread and a spinach rocket and pepper salad. And then cupcakes for dessert which disappeared in seconds.
The sauce is like a vegan bolognese in consistency and it keeps well for lunch leftovers the next day. If you combine the sauce with some whole-wheat pasta you level up your protein consumption!
Soundtrack: Joni Mitchell tribute album (especially tracks 1, 3 and 6)
You'll need:
2 tbsp olive oil
1 large onion chopped
1 large clove garlic crushed
2 chilis deseeded and chopped
1/2 tsp dried basil or oregano
1/2 tsp cinammon
8oz/220g split red lentils
3/4 pint/400 ml water
2 tbsp red wine
sea salt
pepper
8oz/220g wholewheat spaghetti
Heat the oil in a saucepan and fry the onion garlic and chili for about ten minutes. Add the tomatoes, herbs, cinnamon, lentils, water and wine and bring to the boil. Simmer with a lid on for about 25 minutes until the lentils become tender. Taste and season with salt and pepper. Serve with the spaghetti and salad and garlic bread and cupcakes and friends.
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