• To make the maltagliati: follow my recipe to make fresh pasta here.

To Make the Sauce:

• Finely slice half the onion. Add it to a pot with the bayleaf and washed lentils. Boil the lentils in lots of water until they are soft, following the packet instructions.  Depending on which lentil you choose will depend on how long they take to cook.  The brown lentils I used took approximately 30 minutes. (The lentils can be cooked the day before)
• In the meantime, make the rest of the sauce. Halve the tomatoes and remove the seeds.  If you like you can also peel them (I didn't). Cut the tomatoes into small chunks.
• Finely dice the other half of the onion and garlic together.
• Saute the onion/garlic mixture in 3 Tbsp of olive oil until the onion becomes translucent. Add the tomatoes, the chilli (if using) and a pinch of salt, then cook on medium-low for 10 minutes, stirring often.
• Add the lentils, oregano, and chopped parsley.  Cook for another 5 minutes.
• Cook the pasta, drain it, then add it to the sauce.