Lentil pasta

Method

1. 1

   The base

   Bring the stock to the boil and keep it warm. Heat the oil in a large pan and add the finely chopped onion, carrot and celery, along with the whole garlic clove.

2. 2

   Softening

   Add a ladleful of stock and soften the vegetables for a few minutes. Add the diced bacon and fry over a medium-high heat.

   8 min
3. 3

   The lentils

   Remove the garlic. Add the rinsed lentils to the vegetables, sprinkle over the chilli, pour in the tomato passata, and add the rosemary and thyme sprigs tied together with string.

4. 4

   Cooking

   Pour in enough stock to cover, and simmer the lentils gently over a low heat, covered, until tender. Top up with stock as needed while they cook.

   40 min
5. 5

   The pasta

   Remove the herb bundle, add the pasta and cook, stirring often and adding a few more ladlefuls of stock, until al dente. It should be thick and creamy, but not dry.

   10 min
6. 6

   Serving

   Season with salt and pepper, and serve with grated Parmesan and a drizzle of olive oil.