Black lentil and swiss chard linguine with parmesan fried breadcrumbs

Cook soaked lentils in boiling water for about 30 minutes or until tender.

Peel and slice onion.

Peel and cut carrot into quarters lengthways then dice into rough 1cm cubes.

Peel and mince garlic then cut divide into 2 even piles.

Remove the stalks from the silverbeet by laying each leave flat on a board then cutting out the stalk from the leaf. Thinly slice the leaves. If you want to use the stalk discard the woody end then thinly slice.

Sweat the onions and carrot in a medium pan in a good splash of olive oil for 3-4 minutes, add one half of the garlic, a good pinch of salt and cook for another minute stirring regularly.

Add the tomatoes and 3/4 of tin of water per tin. Bring to a simmer then add the Italian herbs.

Place a large pot of salted water to cook the pasta.

Once the lentils are cooked strain and set aside.

Once the lentils are cooked add a table spoon or 2 to the tomato sauce and blend until smooth. Return to the pan and add the sliced silverbeet. Cover and simmer for 10 minutes. Add the remaining lentils and warm through, taste and add more salt or sugar if needed.

While the Swiss chard is braising we are going to cook the pasta and fry the breadcrumbs.

Cook the pasta in boiling water for about 10-12 minutes or until cooked to your liking.

The breadcrumbs are going to require your full attention as they will burn quickly. Heat a large fry pan to med-high and add a good splash of olive oil. Fry the breadcrumbs and the remaining garlic for 3-4 minutes, stirring almost constantly. Once the breadcrumbs are crispy and golden remove from heat and stir in the parmesan.

Once the pasta is cooked strain and toss in a little olive oil to prevent sticking.

Serve pasta topped with tomato sauce and finished with breadcrumbs.