Fry the onion until soft
Add the lentils and garlic for a minute
Pour in the wine and keep stirring for 2 minutes
Cover with 1.5 litres of cold water, and add the crumbled stock cube, tomato purée and chilli powder, if using. Season with salt and pepper and stir for 1 minute
Simmer for about 45 minutes, until the lentils are tender but firm to the bite
Add the pasta to the stew and cook until al dente
Serve with a generous grating of fresh Parmesan
