Red lentil "risotto"

2 ppl:

1 tablespoon ghee or O oil

1 large onion, chopped

Big handful mushrooms, chopped
2 cups chicken or veg stock
200g (1 cup) red lentils, rinsed
1 handful grated parmesan

1. Heat iron pot on the stove top and preheat your oven to 200C

2. Add ghee and onion, then mushrooms and cook stirring every now and then until the onion is soft, about 10 minutes.

3. Add the stock and lentils. Cover with lid. Bake for 20 minutes or until the lentils are super soft.

4. Stir in the parmesan, black pepper and serve on bed of baby spinach or with a green salad on the side.