Spinach and Lentil Dahl-Style Pasta

Ingredients

• 400 g conchiglie pasta shells
• 150 g red lentils
• 150 g baby spinach
• 400 g chopped tomatoes
• 1 onion, diced
• 3 clove garlic
• 2 tsp garam masala
• 1 tsp ground cumin

Method

1. 1

   Fry the onion in a little oil in a large pan for 5 minutes until golden. Add the garlic, garam masala, and cumin and stir for 1 minute.

2. 2

   Add the lentils and chopped tomatoes with 400ml water. Simmer for 20 minutes, stirring occasionally, until the lentils are soft and the sauce is thick.

3. 3

   Meanwhile, cook the pasta in salted boiling water until al dente. Drain, reserving some pasta water.

4. 4

   Stir the spinach into the lentil sauce until wilted. Add the drained pasta and a splash of pasta water to loosen if needed.

5. 5

   Check the seasoning and serve in warm bowls.