Lentil Macaroni and Cheese

Ingredients

• 2 tablespoons olive oil
• 1 brown (yellow) onion, finely chopped
• 2 cloves garlic, crushed
• 5 ripe tomatoes (about 750 g/1 ½ lb), skins removed, diced
• 400 g (14 oz) can brown lentils, rinsed and drained
• ½ cup(15 g) roughly chopped fresh flat-leaf (Italian) parsley
• 400 g (14 oz) macaroni
• 20 g (⅔ oz) olive oil spread
• ¼ cup(35 g) plain (all-purpose) flour
• 1 ¾ cups (435 ml) skim milk
• 1 cup (125 g) grated reduced-fat cheddar
• ½ cup(50 g) grated parmesan