Method
Prep:15min  ›  Cook:30min  ›  Ready in:45min 

1. Put the lentils into a saucepan with the bay leaf, cover them with cold water and bring to the boil. Then reduce the heat and simmer for 10-15 minutes until the lentils are tender. Drain and set them aside.
2. Meanwhile, heat the olive oil in a nonstick saucepan over a very low heat. Add the garlic and onions, cover the pan and cook them for 7-10 minutes until they have softened. Meanwhile, put a kettle on to boil for the pasta.
3. Add the drained lentils, carrots, celery, mustard and sherry to the onions in the pan, season with salt and pepper to taste and mix well. Raise the heat to medium, cover the pan and cook for 2-3 minutes.
4. Add the spinach and 75 ml (2½ fl oz) of hot water, cover the pan again and continue cooking for a further 1 minute, or until the vegetables are tender, adding more hot water if the pan is very dry. Adjust the seasoning to taste.
5. Cook the pasta in the boiling water in a large pan, according to the instructions on the packet.
6. Drain the pasta, reserving a little of the cooking water. Toss the lentil mixture and parsley with the pasta, adding a little of the cooking water to moisten if necessary. Adjust the seasoning to taste and serve.

Tip: French Puy lentils are used in this dish because they keep their shape and texture better than

Tip: French Puy lentils are used in this dish because they keep their shape and texture better than other varieties of lentil.