- Bring a large pan of salted water to the boil. Add the penne and cook according to the pack instructions until al dente. Reserve 60ml of the pasta cooking water before draining.
- Meanwhile, heat the olive oil in a large frying pan over a medium heat. Add the onion and cook for 4–5 minutes until softened.
- Stir in the garlic and cook for 1 minute until fragrant.
- Heat the Merchant Gourmet Tomatoey French Puy & Green Lentils according to the pack instructions.
- Add the heated lentils to the pan along with the single cream, sun-dried tomatoes and spinach. Season with sea salt and black pepper, then bring to a gentle simmer for 2–3 minutes until the spinach has wilted.
- Add the drained pasta and a splash of the reserved pasta water. Toss well until the sauce is silky and coats the pasta evenly, adding a little more pasta water if needed.
- Divide between bowls and finish with a scattering of fresh thyme and an extra grind of black pepper before serving.
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