About 10 minutes to put together. Cheap as chips. If you can open cans and jars and set a kitchen timer, you can make this. Serves 2.
150g dried spaghetti
1 x 400g can green or brown lentils
1 x 400g can chopped tomatoes
1 tsp garlic powder
1 tsp dried thyme
1 tsp dried parsley
1 tsp dried oregano
1 tsp dried basil
2 tsp balsamic vinegar
2 tsp salt (1 tsp for the spaghetti water; 1 tsp for the sauce)
1 tsp maple syrup
A few handfuls of baby spinach
1. Boil a kettle full of water. Transfer it to a large saucepan over a medium-high heat and sprinkle in one of the tsp of salt. Add the spaghetti, and set the kitchen timer to the time advised on the packet.
2. Add the rest of the ingredients to a smaller saucepan. Simmer on low until the spaghetti is cooked.
3. When the spaghetti is cooked, drain.
4. Add the sauce to the spaghetti. Taste, and promise never to tell yourself that you can’t cook again.