Spaghetti with Lentils

2 tb Oil

1 sm Onion, chopped

1 ea Garlic clove, minced

1/2 c Dry lentils

1 lg Can tomatoes

6 oz Tomato paste

1 c Water

1/2 ts Basil

1/2 ts Oregano

1/4 ts Thyme

1/4 ts Salt

1/4 c Red wine

8 oz Cooked spaghetti

Put oil in Dutch oven & saute onions & garlic till tender. Add rest of the ingredients except the spaghetti. Bring to a boil then reduce heat & simmer, stirring occasionally. Cook for 1 hour. Serve over spaghetti. "Vegetarian Times Cookbook"