Chop onion and garlic and sauté in butter. Add red lentils, vegetable broth and half or full cream and cook everything together on low heat for twelve to fifteen minutes.
Stir in the parsley and season the lentils with raspberry vinegar or red wine vinegar, salt and pepper.
At the same time as the lentils, cook spaghetti in boiling salted water until just tender. Drain and mix on the spot with the hot lentil sauce.
Our tip: Use your favorite red wine for cooking!
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