Chop the onion and fry in olive oil until translucent. Add lentils and crushed garlic. Fry for a couple of minutes. Dissolve stock cube in boiling water and add enough of the stock to the pan to cover the lentils. Simmer until water has been absorbed. Add tomatoes and basil. Cover and simmer for about 20 minutes until lentils are tender. Meanwhile cook pasta as directed on packet. Drain pasta and serve mixed with sauce. Serve with vegan bread and salad.