Sweet Potato and Red Lentil Pasta Bake

Ingredients

• 400 g sweet potato
• 150 g red lentils
• 250 g penne pasta
• 400 g chopped tomatoes
• 300 ml vegetable stock
• 1 onion
• 1 tsp ground cumin
• 2 tbsp olive oil

Method

1. 1

   Preheat the oven to 200°C (180°C fan). Peel and dice the sweet potato. Cook the penne for 2 minutes less than packet instructions, then drain.

2. 2

   Heat the oil in a large pan and fry the chopped onion for 5 minutes. Add the cumin and sweet potato and cook for 2 minutes.

3. 3

   Rinse the lentils and add to the pan with the chopped tomatoes and stock. Simmer for 15 minutes, stirring occasionally, until the lentils are soft and the sauce is thick.

4. 4

   Stir in the drained pasta and tip into a greased ovenproof dish.

5. 5

   Drizzle lightly with olive oil and bake for 20 minutes until the top is lightly golden and slightly crisp.