Lentil and Spinach 'Stoup' With Pasta and Pesto | Community Recipes | Nigella's Recipes | Nigella La

Ingredients

• 16 ounces lentils (any colour)
• 10 ounces fresh spinach (or frozen - chopped)
• 1 pound pasta (pref shells)
• 1 handful sundried tomatoes
• 1 clove garlic (unpeeled)
• 1 teaspoon olive oil
• 2 bay leaves
• 1 pinch of salt
• 1 pinch of pepper
• pesto (to taste)
• 1 pinch of red pepper flakes
• parmigiano reggiano cheese (to taste)