1 cup lentils
1 medium yellow onion
5 cloves garlic
2 cans whole peeled tomatoes (28 oz cans)
1 can black olives (pitted)
1 tbsp oregano
Some olive oil
2 * 1 tsp salt



* Open tomato cans, open olive can (drain it), get a tablespoon of oregano ready
* Put these next to stove

* 1 cup lentils 2 cups water in pot#1 bring to boil then down to simmer (so that lentils are moving)

* Chop onion, mince garlic

* Put olive oil in pot#2, turn on heat
* When added water droplets sizzle, add onions and garlic
* When onions are starting to turn translucent around the edges and get a little squishy, add the oregano, then a few seconds later add the tomatoes
* Chop the tomatoes into quarters with the spatula
* Add 1 tsp of salt

* When water is no longer visible on the surface of the lentils, turn off their heat

* Dump lentils (pot#1) into tomatoes (pot#2).
* Cover pot, should be bubbling.

* Set up pot#1 for spaghetti: Water, 1 tsp salt, set to boil
* When it boils, add a dash of olive oil, then add spaghetti

* When spaghetti is done, you may want to leave the sauce cooking a bit to thicken it.