Prepare the necessary products. I use red lentils from the company Mistral. The photo of the missing oil and sugar.

Boil spaghetti in plenty of water until al dente. I didn't photograph this step, but I think there are difficulties at anybody will not arise. Meanwhile, my vegetables, clean. Carrots grate on medium grater, finely chop the garlic, onion and celery cut into cubes of approximately 0.5 cm.

In a deep frying pan heat vegetable oil, sauté the vegetables on low heat for 5-7 minutes.

Then add peeled and chopped tomatoes.

Then add the washed lentils. Mix well.

Then add the spices, salt, tomato juice (I used juice, which was flooded with tomatoes), water. Stir. If you want more tomato taste, you can reduce the amount of water, replacing it with juice. Add the sugar, who loves you can even add pepper. Bring to the boil, cover and simmer 15-20 minutes, until the lentils are tender. I must say that the sauce itself is very tasty.

Spaghetti put on a plate, spread on top of the sauce. Garnishes fresh vegetables. I make a thick sauce, but that was the goal. If desired, you can increase the amount of water and blend the finished sauce to a paste, but I like it more so.