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Cook the lentils in boiling water according to the pack instructions until tender, about 20-30 minutes.
Meanwhile, bring another large saucepan of salted water to the boil and cook the pasta according to the pack instructions until al dente.
At the same time, heat the olive oil in a frying pan over a medium heat, add the garlic cloves and fry for 1 minute. Add the mushrooms to the pan and stir-fry for 5 minutes, then remove the garlic cloves. Add the passata and cook for 10 minutes. Drain the cooked lentils, then stir into the tomato and mushroom sauce.
Drain the pasta, add to the sauce and mix to combine. Stir in the grated cheese (if using), then remove from the heat and serve sprinkled with a little chopped parsley. This recipe is is from Gennaro’s Pasta Perfecto! Published by Pavilion Books. https://www.amazon.co.uk/Gennaros-Pasta-Perfecto-essential-collection/dp/1911624377/ref=sr_1_1?keywords=pasta+perfecto+gennaro&qid=1566836146&s=gateway&sr=8-1 >Grab yourself a copy here.
1 hours, 12 minutes