Lentils with pasta and caramelised onions

Description

This can be eaten hot or at room temperature, like a pasta salad. The tagliatelle is usually cooked in the same water as the lentils which gives the pasta a pleasant earthy colour and flavour, but you can also boil them separately.

Ingredients

1 large onion, sliced
6-7 tbsp extra virgin olive oil
100g/3½oz large green or brown lentils, rinsed
100g/3½oz dry tagliatelle nests
salt and freshly ground black pepper
large handful chopped flatleaf parsley

Method

1. Fry the onion in two tablespoons of oil until brown and caramelised, stirring often. It is a good idea to start frying with the lid on - this allows it to soften more quickly.
2. Boil the lentils in plenty of water until just tender - read the instructions on the packet and watch the cooking carefully.
3. Break the tagliatelle into pieces and drop them into the pan with the lentils - there should be enough water to cover them. Add salt, stir and boil vigorously until the pasta is cooked al dente.
4. When the pasta is cooked, drain quickly, and toss gently with the remaining olive oil, a little salt and freshly ground black pepper, the fried onions and the parsley. Serve.