225g spaghetti ½ teaspoon salt
1 tablespoon vegetable oil ½ teaspoon red pepper flakes
2 garlic cloves, minced 50g feta cheese
200g dry lentils 2 teaspoons parsley
1. Prepare spaghetti according to package directions. Drain.
2. In a large frying pan, heat the vegetable oil. Add garlic and onion. Cook over medium heat for about 3 minutes. Add the lentils and 375ml of water. Bring to the boil. Add thyme, salt, red pepper flakes and tomatoes. Bring to boil again. Reduce heat. Simmer, uncovered, for 30 minutes until lentils are softened.