A store cupboard favourite – this is not only super easy but delicious. Photos to follow (I was so keen to eat it I forgot to take any..).
Ingredients
1 onion
2 cups red lentils
500g shell pasta
5 cups stock
250g tomato puree
3 gloves garlic
1 chilli
Rosemary/ herbs
Topping
50g breadcrumbs
50g parmesan
Serves 4 to 6
Method
- Dice the onion and saute it in a pan with some oil over a medium heat
- Add the garlic followed by the herbs, and tomato puree
- Add the lentils then stock and chilli
- In a separate pan, cook the paste until al dente
- When the lentils are cooked take the pan off the heat. There should be a little stock left. Season with salt and pepper
- Mix the pasta into the lentils
- Grate the parmesan and mix with the breadcurmbs
- If you’re using a cast iron pan, flatten the top then sprinkle over the breadcrumb and parmesan mix
If not, transfer the mix to an ovenproof dish and sprinkle over the breadcrumb and parmesan mix - Place under a grill for 5 to 10 minutes until golden brown
- Serve immediately