Spaghetti with lentils and mushrooms

Lentils cooked with fried champignons, tomatoes and spicy dried herbs make an excellent sauce that goes well with boiled spaghetti. Despite the lack of meat, the dish is very satisfying and tasty. Spaghetti with lentils and mushrooms can serve as both a side dish and an independent dish on fasting days.

Ingredients

• Spaghetti - 230 g
• Red lentils - 100 g
• Champignons - 400 g
• Onion - 100 g (1 pc.)
• Canned tomatoes - 200 g
• Garlic - 3 cloves
• Dried basil - 3/4 teaspoon
• Dried oregano - 3/4 teaspoon
• Dried rosemary - pinch
• Cumin - a pinch
• Olive oil - 30 ml (2 tablespoons)
• Salt - to taste
• Ground black pepper - 1/4 teaspoon

Directions

1. Peel the onion and cut into cubes.
2. Heat a frying pan with olive oil and sauté the onion until translucent, about 5 minutes.
3. Rinse and dry the mushrooms (or wipe with a damp kitchen towel). Cut each mushroom into 4-6 pieces.
4. Add mushrooms to onions.
5. Peel the garlic, chop with a knife and send to the rest of the ingredients.
6. Saute for about 10 minutes over medium heat, until the mushrooms are browned.
7. Separate the tomatoes from the juice. If the tomatoes are unpeeled, remove the skin. Cut the tomatoes into small pieces.
8. We wash the lentils and put them in a pan.
9. Add chopped tomatoes along with juice. We also send basil, oregano, rosemary and cumin there.
10. Salt (0.25 tsp) and pepper. Pour in 250 ml of water.
11. We mix.
12. Cover the pan with a lid and cook the lentils with mushrooms over low heat for 15-20 minutes, until tender.
13. Meanwhile, bring about 2 liters of water to a boil in a saucepan. Salt (0.5 tsp). Drop spaghetti into boiling water.
14. Cook spaghetti until done. I cooked for about 7 minutes, you should be guided by the time indicated on the package.
15. Drain the spaghetti in a colander to drain the water.
16. Arrange the spaghetti in portions, and put the lentils with mushrooms on top. Decorate spaghetti with lentils and mushrooms with herbs and serve hot.
17. Bon appetit!