Tomato pasta with spinach and lentils

A healthy, tasty dish that is economical and quick and easy to make.

You will need:

1-2 tblspns olive oil
1 onion (finely chopped)
2 cloves garlic (crushed)
1 tin of crushed tomatoes (with no added salt)
2 tbspns tomato paste (with no added salt)
a big handful or two of chopped spinach
About 1 cup cooked brown lentils
1-2 bay leaves
some basil (fresh or dried)
pepper (to taste)
fresh grated or shaved parmesan cheese
wholemeal pasta
abt 1/3 - 1/2 cup chicken stock (low fat, low salt variety)
abt 1/3 - 1/2 cup red wine

* The amounts of wine and stock will depend on how dry or saucy you like your sauce, so the measurements given are an approximation or a starting point (you can have more or less). I prefer mine pretty saucy. I always add more wine and stock after I’ve added the spinach and lentils to bring it back to being well saucy.

Method

Heat the oil in a saucepan then add the onion and garlic and fry until soft/transparent. Add the tomatoes, tomato paste, stock, wine, bay leaves, pepper and basil. Bring to the boil, then simmer for 1/2 - 1 hour. Add the cooked lentils and spinach (and add more stock and wine until you have the desired consistency). Cook for a while longer or at least until the spinach is well wilted and serve with the cooked wholemeal pasta and top with parmesan cheese

(* I also add hot chilli paste to my pasta sauce before eating)