for 2 person

Lentils

80 g	beluga lentils (beluga)
	water, boiling
¼ tsp	salt

Sauce

½ tbsp	olive oil
1	onion, finely chopped
1	garlic clove, squeezed
1 tbsp	tomato puree
1 tin	chopped tomatoes (approx. 400 g)
1 dl	water
¾ tsp	salt
a little	pepper

Pasta

200 g	spaghetti
	salted water, boiling
50 g	feta, crumbled

How it's done

Lentils

Cook the lentils in boiling water for approx. 15 mins. until just soft. Drain the water, salt the lentils, set aside.

Sauce

Heat the oil in a pan. Add the onions and garlic, sauté for approx. 2 mins. Add the tomato puree and cook for approx. 1 min. Add the tomatoes and water, bring to the boil. Reduce the heat, simmer (uncovered) for approx. 15 mins., stirring occasionally. Add the reserved lentils, season.

Pasta

Cook the spaghetti in boiling salted water until al dente, drain and serve with the sauce, sprinkle the feta on top.

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