This chunky, warming dish is great when you have built up a bit of a veg mountain and want to clear the fridge. You can swap the lentils for any other pulse. Leave out the pasta for a gluten-free version. It freezes well too.
In a large pot fry the onions and garlic gently for a few minutes. Fry the carrots, celery if you like or just chuck all the veg in the pot at the same time (although any soft leaves like spinach should be added later)
Add the tomatoes, chilli, herbs and lentils then pour over enough stock to generously cover.
Cook for 15 mins or so until the veg and lentils are just about cooked through. Add more stock if it looks dry.
Mix in a handful of pasta and cook for another 5 mins or so. Season to taste.
Serve on its own or with crusty bread.
Oil for frying
1 onion, chopped
2 cloves garlic, chopped
Chopped veg: carrots, celery and swede make a great base, greens make a good highlight, but try squash, potatoes, turnip or anything else you have
1 tin chopped tomatoes (or fresh)
Chilli - if you like (fresh or powder)
Herbs to taste - rosemary and oregano work well or whatever is to hand.
Handful of red lentils
Veg stock
Handful of small pasta shapes