Pasta with Red Lentils in Spicy Tomato Sauce

2 c water
1/2 c dry red lentils (sort and drain)
1 bay leaf
1 can (28 oz) plum tomatoes, drained
1 tsp olive oil
2-3 clove garlic, minced
1/2 tsp crushed red pepper flakes
2 c macaroni or ditalini
2 T shredded cheddar cheese

Bring water to a boil; add lentils and bay leaf. Reduce heat to medium and cook, stirring occasionally, for 15 minutes, or until the lentils are tender but not mushy. Drain. Remove and discard bay leaf.

While the lentils are cooking -- place the tomatoes in a pan and coarsely break them with a spoon. Add oil, garlic and pepper flakes. Cook over medium heat, stirring frequently, for 5 minutes, or until the most of the moisture from the tomatoes has evaporated. Stir in the lentils.

Also while the lentils are cooking -- cook the pasta for 8 minutes or until tender. Drain and add together with the lentils.

Sprinkle with cheddar (a personal favorite, Grafton Village Cheese Company, Grafton, Vermont).
Serves 4 (modest portions).

*Modifications - used crushed tomatoes and annelleti pasta since it was in the house.