Spaghetti with tomato and lentil sauce

Ingredients for 4 servings:

• 2 tbsp vegetable oil
• 1 m.-large onion(s), finely diced
• 1 tbsp tomato paste
• 1 small can of chopped tomatoes (400 g)
• 150 g lentils, red
• 250 ml water
• 1 clove(s) garlic, finely chopped or crushed
• n. B. Salt and pepper, freshly ground
• Paprika powder, sweet
• 1 pinch of cinnamon
• 1 tsp sugar
• 400 g spaghetti or other pasta of your choice
• Basil, fresh
• Parmesan, freshly grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegetarian

Heat the oil in a pan and fry the onion until translucent. Add the tomato paste and fry lightly (this will reduce its acidity). Add the chopped tomatoes, lentils, and water. Season the sauce with garlic, pepper, paprika, cinnamon, and sugar. Bring to a boil and simmer gently with the lid on for about 30 minutes. Stir occasionally. Finally, season the sauce with salt (adding salt at the beginning will slow the legumes’ cooking). Just before the sauce is ready, cook the pasta according to the package instructions until al dente. Arrange the sauce on plates and serve sprinkled with basil and Parmesan cheese.