First, make the noodle dough. In a large bowl, mix together the flour and salt, then gradually add the water (depending on your flour, you may need a little less water) and knead until a firm dough forms. Knead a little longer until the dough is soft and smooth. Cover and leave to rest for 10 minutes.

Combine the lentils and water in a saucepan and bring to the boil, then reduce the heat and simmer for 15 minutes or until the lentils are soft.

Meanwhile, heat 2 tablespoons of the olive oil in a frying pan (skillet) over a medium heat. Add the onions and fry, stirring occasionally, until just starting to lightly brown. Stop the cooking with 2 tablespoons of water, then add the onions to the lentil pan.

Divide the dough and roll out on a floured work surface into very thin strips (or use a pasta machine). Cut with a roller cutter or knife into thin noodles, sprinkle with a little more flour and toss to coat. Repeat to use up all of the dough. Shake off the excess flour and drop the noodles into the cooked lentils. Stir and leave to cook for 2–3 minutes.

Meanwhile, heat the remaining 1 tablespoon of olive oil in the same pan you used to cook the onions and sauté the pesto until fragrant. Stir in the lemon zest and juice and remove from the heat. Add the mixture to the lentils and noodles, then remove the pan from the heat.

Serve in bowls, scattered with fresh coriander leaves, with lemon wedges for squeezing over and plenty of pomegranate molasses for drizzling.