Lentil, Tomato and Veggie Pasta

Directions

1. 1

   Melt a large knob of butter in a pan and throw in the onion, celery, carrots and sauté gently for about 10 mins.

2. 2

   Then add in the courgettes and tomatoes and continue to cook for another few mins. Remove a few tbs to add in later if you’re after a more chunky meal.

3. 3

   Then add in the lentils, mix in well and pour in the stock. Bring to a simmer, cover and cook for another 10 to 15 mins. Purée to the consistency you want (adding in more stock if you want more of a soup than a purée).

4. 4

   Finally, cook the pasta, following the instructions on the pack. Drain well and add in with the purée (plus the chunky veg, if you removed them earlier). Divide into individual bowls (or into small containers for freezing).

5. 5

   Finish with a sprinkling of the chives and a little grated cheddar, if you like.