Tagliatelle with lentils
2 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
120g yellow lentils
200g canned plum tomatoes
400ml vegetable stock, plus extra as needed
100g baby spinach, washed
1 pinch chilli flakes
Parmesan, for grating
Heat olive oil in a large saucepan set over a medium heat. Add onion, garlic, and a pinch of salt, sweating until softened, about 5 minutes. Stir in lentils, tomatoes and stock, bringing the stock to the boil.
Once boiling, reduce the heat to a simmer and cook the lentils until tender to the bite, about 20 minutes; add more stock as needed if the pan starts to dry out.
Stir in spinach and remove from the heat, letting the residual heat wilt the spinach. Season to taste with salt, pepper, and some chilli flakes, if desired.
Meanwhile, cook tagliatelle in a large saucepan of salted, boiling water until al dente, usually about 8-10 minutes. Drain well, reserving a small cup of the cooking liquid. Add pasta to the lentils, tossing to combine; loosen the mixture with some of the reserved cooking liquid if needed.
Divide between plates and top with some freshly grated Parmesan and some freshly ground black pepper before serving.