Pasta e Lenticchie

Serves 4

Time 1 hour

Ingredients

2 tbsp extra virgin olive oil

1 small brown onion, finely chopped

1 medium carrot, peeled and finely chopped

1 stalk celery, finely chopped 

3 garlic cloves, chopped 

1 tbsp tomato paste

6 young thyme sprigs, roughly chopped 

1 fresh bay leaf

Pinch crushed red pepper flakes

80g butter

1 cup brown lentils, rinsed

400g tinned tomatoes 

1L chicken stock, or water

400g tinned borlotti beans, rinsed and drained

500g rigatoni or fresh pasta

1 bunch finely chopped flat-leaf parsley

Salt and freshly ground black pepper

Method

In a medium saucepan, heat the olive oil over medium-high heat. Add the onion, celery and carrot and cook for 3 to 5 minutes, stirring often until soft but not brown. Add the garlic and cook for 1 minute.  Season with salt and pepper, and add tomato paste, thyme, bay leaf and red pepper flakes. 

Add the butter and stir through, cook for 3 to 4 minutes to allow the flavours to meld.

Add the lentils and tinned tomatoes then stir around to bring it all together.  Let them simmer for a few seconds, then add the stock or water and bring to the boil.

Reduce the heat to medium-low and simmer for 10-15 minutes, until the lentils are tender. Bring the lentils to a boil and add the beans and pasta. 

Cook uncovered until the pasta is al dente and the liquid has reduced to a creamy, ragù-like sauce, stirring often so that the pasta doesn't stick to the bottom.

Stir freshly chopped parsley thoroughly just before serving.