Lentils and tiny pasta

Method

1. Heat 2 tablespoons of olive oil in a large pan, then add the bay leaves, onion, carrots and celery and cook for 8–10 minutes, until very, very soft. Add the garlic and cook for 1 more minute, until fragrant, then add the hard herbs.
2. Add the lentils and stir until they are coated with the oil and vegetables, then add 750ml of cold water and cook for about 20 minutes, or until the lentils have softened. Keep an eye on the pan and top up with a little boiling water if necessary.
3. Cook the pasta in salted boiling water as per the instructions on the packet. Drain, reserving about 100ml of the cooking water.
4. Combine the lentils with the cooked pasta, loosening with some of the reserved pasta water if necessary, and add half the cheese, mixing well to combine.
5. Add the chopped parsley to the pasta and lentils and mix.
6. Divide the pasta and lentils between bowls and serve with the remaining cheese and an extra drizzle of olive oil if you like.