dad's vegetarian bolognese sauce (with some of my own tweaks)

Ingredients:
1/2 cup red lentils
1 brown onion
a couple of cloves of garlic
2 or 3 tblsp of basil, thyme, oregano, rosemary (whichever you prefer)
1 tsp miso paste (which you can buy from most supermarkets, and otherwise asian groceries)
1 can of diced tomatoes
1 1/2 cups water or stock

Steps:
-Dice the onion and garlic.
-Fry the onion and garlic.
-Add the lentils and the water/stock. (The extra half cup is just in case the lentils
aren't fully cooked after the first 15 minutes.
-Add the miso paste and mix well with a wooden spoon so that the miso dissappears into the liquid.
-Put on low to medium heat for fifteen minutes, keep the lid on but slightly off centre so that some steam is allowed to escape.
-After fifteen minutes check the mixture and see if the lentils have gone soft, if there are still some lentils that are very red or orange continue cooking for another 5-10 minutes. (Add the tomatoes and herbs here, so that the extra water in the tomatoes is boiled away)
-The sauce should be quite thick, but liquid enough to pour.
-Serve with your favourite spaghetti, or noodles.
-If this recipe is too boring, just add some eggplant, zucchini, carrot, capsicum, or any other vegetables that you enjoy.