3 tbsp olive oil
300g brown onions, finely diced
1 tsp ground cumin
4 sticks celery, finely diced
400g tin egg tomatoes, diced
1½ litres strong unsalted vegetable stock
300g red lentils
2 tsp sea salt
4 litres water
1½ tbsp sea salt
300g orecchiette pasta
1 tbsp olive oil
Green beans, finely diced & blanched
Freshly ground black pepper to taste
¼ cup sour cream or yoghurt (optional)

Heat a medium-sized pot, add the olive oil and onions and cook until soft and beginning to brown. Add the cumin and stir quickly. Cook for 1 minute then add the celery, tomatoes and stock. Bring to a simmer, pour in the lentils and stir well. Simmer, stirring every 5 minutes, until the lentils have collapsed (about 20 minutes). Add the 2 teaspoons of salt and turn the heat to low.

In a large pot, bring the water to a rolling boil over a high heat, add the 1½ tablespoons of sea salt and return to the boil. Pour in the pasta, stirring well to ensure each piece is separate. Cook until the pasta is just tender. Drain well and toss with extra olive oil and the blanched beans. Pour into a warmed serving dish and pour the lentil sauce over the top. Add the cream or yogurt if you are using either and toss lightly. Serve immediately. Serves 6.