Rinse the lentils thoroughly and place in saucepan on a medium heat. Once lentils have started to soften (around 10 mins at a rolling boil) add in the tin of tomatoes, tomato paste, two teaspoons of Worcester sauce, one flat teaspoon of hot English mustard and a heaped teaspoon of Italian herbs. Simmer for 15 mins and turn off heat.
Serve over pasta with a sprinkle of parmesan.
This sauce improves overnight so I will often make up a batch to do several meals. It works well for lasagne and as a tomato base for pizza.
Mix one cup of plain flour with half a teaspoon of baking soda and a large pinch of salt.
Make a well in the middle of the flour and add in two tablespoons of cold water. Mix until the mixture forms a rough dough. Oil your hands to prevent the dough from sticking. Knead the dough into a bowl in the mixing bowl. Do not over handle as this will make the dough tough. Form the dough into a ball and leave in the mixing bowl.
Dampen one square of paper towel with vinegar and lay over the dough ball. Leave for 20 mins to prove.
Once proven pinch off a lump of dough about the size of a ping pong ball. Roll the lump into a ball.
Sprinkle a light covering of flour onto a clean, flat surface. Dust the rolling pin with flour and roll the ball into a round about 0.25 cm thick.
Heat the frying pan. You can add oil but this will make the bread oily. Using a dry pan will give a dryer bread.
Brush excess flour from the surface of the bread round and place in the pan one at a time. Shake the pan to move the bread around. Once browned on one side flip onto the other side. If you wish to cook later do not brown fully. Place into a bowl or basket lined with paper towel or a napkin and cover as each of the bread rounds are cooked.