Make with dried lentils: For 2 people, use 250 g dried French puy lentils. - Add 2-3 tablespoons of olive oil into a pan which has a lid. - Add one chopped onion and sprinkle with salt and cook over a low to medium heat till soft (about 5 minutes). - Add the crushed garlic and cook for 30 seconds before adding the lentils. Give it all a good stir and then cover with cold water. Bring to the boil, then cover and let simmer gently for half an hour or so until cooked. - Most of the liquid will be absorbed, if it’s too watery, take the lid off and turn the heat up, if it’s looking a bit dry and the lentils aren’t quite cooked, add a splash more water. - You could also do this with dried red lentils – they cook quicker than dried puy lentils.

If you want to double the recipe: double everything and follow as normal.

Lighter option: use a few spoonfuls of crème fraiche and then add about 150ml vegetable stock to loosen. Let that bubble away, and it will thicken. It gives a creamy texture without the need for double cream.

What to do with leftovers: this will keep in the fridge for up to 5 days in an airtight container. Reheat in a pan over medium heat until piping hot or in the microwave and then toss with fresh pasta.