Lentil risotto

enough for: 2
takes: 30 minutes

brown onion

2 cloves garlic
300g red lentils
3 cups chicken or veg stock

2 handfuls semi dried tomatoes
large handful grated parmesan
handful basil leaves (optional) to serve

1. Preheat your oven to 220C (450F).

2. Soften onion & garlic. Place lentils, stock and tomatoes in an oven proof dish. Drizzle with olive oil, season with salt. Cover and bake for 25 minutes or until lentils are tender and the stock had been absorbed.

3. Stir in parmesan and serve with basil leaves (if using) on top.