1

Add lentils and water to a small saucepan and bring to a boil over medium-high heat. Reduce heat and simmer for 15-20 minutes. Strain lentils when they are finished cooking and set aside.

2

While lentils are cooking, cook spaghetti according to package instructions. Drain and set aside.

3

While lentils and pasta are cooking, add olive oil and garlic to a large pot and heat over medium heat. Cook for 1 minute, until fragrant. Add diced tomatoes, tomato paste, spices (chili flakes, oregano and basil) and goat’s cheese to the pot and bring to a boil, stirring occasionally to combine. Simmer for 5 minutes. Add salt and pepper and then blend with an immersion blender to desired consistency.

4

To serve, spoon sauce over spaghetti and top with more red pepper flakes or parmesan cheese if desired! Best served fresh, although leftovers can be stored in a sealed container in the fridge for 2-3 days.

5

Substitutions: Omit red pepper flakes if you prefer less spice. Substitute ricotta or cream cheese for goat’s cheese if desired. Swap a premade pasta sauce for the diced tomatoes, tomato paste and spices to make this recipe even quicker. Substitute pasta of your choice for the whole grain spaghetti.