pasta, veggies, and lentils

This is a great meal for cold, rainy evenings, or if you just really want some carb-y pasta goodness.  But you don't feel super guilty eating it because its loaded with veggies and lentils.  At least that's what I tell myself.  Anyway, this is comforting and yummy, and pretty quick to make.

Dice the carrot and onion and heat over the stove in a bit of oil.  Onion should soften and become less opaque.

Add the can of petite diced tomatoes, juice and all.  Stir thorough to combine.

ingredients:
3 tbsp olive oil, divided
2 carrots, diced
1 yellow onion, diced
1 can of petite diced tomato 14.5 oz.
spaghetti*
3/4 C lentils
pepper to taste
2 tsp garlic
1 tsp oregano
 tsp basil
1 tsp chili powder

* I used the spaghetti measure to figure out the amount for 2 people.

directions:
1. Dice the onion and carrots and saute them on medium heat in 1 tbsp olive oil for 5-10 minutes until softened.  Add can of tomatoes.  Meanwhile, cook lentils until soft but not mushy, and drain.  Also, boil a pot of water and add spaghetti, simmer until al dente and drain.
2.  Add reamining 2 tbsp olive oil to cooked and drained spaghetti in the pot.  Add the cooked lentils and the veggies.  Season, and enjoy hot.