1 tin or sachet of pre-cooked Puy lentils
4tbsp extra virgin olive oil
1 onion, peeled and diced
250g butternut squash, peeled and cut into ½-inch cubes
2 garlic cloves, minced
½ tsp dried thyme leaves
1 tsp dried oregano salt and black pepper - to taste
1 tbsp tomato paste
¼ cup red wine
1 tin of chopped tomatoes
250g spaghetti