Instructions: 1. Drain the lentils, saving the liquid.

2. Fry the onion in the oil in a medium saucepan for 5 minutes, brown lightly, then add the garlic and the carrot.

3. Cover the pan and cook gently for about 15 minutes, until the vegetables are tender.

4. Stir in the lentils, tomato puree, parsley, salt and a little of the saved lentil liquid, to give a thick but moist consistency.

5. About 10 minutes before the lentil sauce is cooked, cook the spaghetti in a large saucepan until al dente.

6. Drain well, then return the spaghetti to the still warm pan with the margarine and black pepper.

7. Check that the spaghetti and the sauce are really hot, then turn the spaghetti into a large warmed serving dish and pour the sauce on top.

Serve.

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