I’m all about the starch party you get from pulses + pasta in a broth. It may look like a bit of a beige meal, but the flavours are pretty glorious. When energy and funds are low, I love turning to winter meals that largely rely on store cupboard staples/a few errant bits of veg lurking in the fridge to give you a meal that is hearty, warming and actually quite healthy. This pasta dish absolutely fits the bill. Also, you cook it all in one pan, so you’ll have minimal washing up to do. And who doesn’t love that?
Serves 4
1 onion
1 carrot
2 sticks of celery
1 clove of garlic
2 tbsp tomato puree
400g tinned cherry tomatoes
220g puy lentils
1.2l of stock (chicken or veg)
1 bay leaf
sprig of rosemary
250g tiny conchigliette, ditalini or orzo
½ small bunch of parsley
1 lemon
parmesan, to serve
salt, pepper and olive oil
Peel and finely dice your onion and carrot. Finely dice your celery too.
Get a large casserole dish over a medium heat, and add about 5 tbsp of olive oil. Tip your diced veg into the pan, and cook it for about 15 minutes, or until it has totally softened.
Peel your garlic and grate it into the pan, then add your tomato puree. Cook this out for 2 minutes.
Tie up your bay leaf and rosemary sprig with a piece of string - this is called your bouquet garni.
Rinse your tinned cherry tomatoes in a sieve with water, then tip these into the pan. Squish them down with your spoon, and cook them for about 5 minutes.
Tip your lentils into a sieve and give them a rinse until the water runs clear.
Pour your lentils into the pan, as well as your stock and your bouquet garni. Bring it to a boil, then turn down the heat and simmer the lentils for 25 minutes.
Peel off the rind of 1/2 your lemon with a veg peeler, then finely chop it into little pieces. Finely chop your parsley, then mix the two together in a bowl with 2 tbsp olive oil and a pinch of salt. This is your gremolata-ish.
Once your 25 minutes is up, tip your pasta into the pan. Cook it for 8 minutes, or until it is just al dente.
Adjust the texture of the pasta if you like - I like it to be almost soupy, so add more water in if you do too. Season your soup to taste with salt and pepper, then remove your bouquet garni from the pan.
Ladle your soup into bowls, then top it with parmesan and your gremolata-ish. Serve it up.