Speedy Lentil Bolognese - Christina Cooks

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 cloves garlic, smashed, minced
• ½ red onion, diced
• Pinch crushed red pepper flakes
• ½ cup red lentils, do not rinse
• 1 cup canned, diced tomatoes
• 2 teaspoons tomato paste
• 1 ½ cups spring or filtered water
• Sea salt
• 8 ounces penne or other tube pasta (you may also use spaghetti)
• 3-4 sprigs fresh flatleaf parsley, coarsely chopped