Lentil Bolognese

Salt water and cook pasta as directed. Drain, and reserve 1/2 a cup of pasta water. In a saucepan, heat olive oil. Add onions and garlic, and sauté until onions translucent and both the onions and garlic are beginning to brown on the edges. Season with salt. Add finely shredded carrots to the onions and cook together until carrots have started to soften, about 5 minutes. Now add canned, crushed tomatoes. You can also use diced tomatoes or whatever tomato sauce you have in your pantry. Cook with the onions and tomatoes for about 5 minutes until sauce begins to bubble. Add red pepper flakes, dried oregano, cumin, and freshly ground black pepper. Cook with the spices on medium-low until they’ve infused well - another 5-10 minutes. Season to taste with salt. Add cooked lentils and cook in the tomato sauce for a few minutes. Add pasta and the reserved pasta water. Stir so that the sauce coats the pasta well. Serve with some freshly ground black pepper and oregano.