Pasta e Lenticchie

Method

1. Peel and halve the garlic cloves and put them in a casserole along with the olive oil. Turn the heat to low, allowing the garlic to flavour the oil. Meanwhile, peel the onion and finely dice along with the carrot and celery, adding them to the garlic as you go. Sauté everything until the onion is translucent (10–15 minutes).
2. Break or use scissors to cut the chillies into the casserole and stir them in along with the tomato puree. Rinse the green lentils and tip them into the casserole as well, followed by the bay leaf and 1.6 litres of water. Bring to a boil, then simmer, covered, for 20 minutes, or until the lentils are tender.
3. Add the salt and pasta and cook, covered, for 10–15 minutes more, or until the pasta is al dente, adding hot water from the kettle if needed to keep the pasta covered.
4. Remove the bay leaf, then divide the pasta and lentils among warm bowls and serve with a generous drizzle of extra virgin olive oil.