I’m so glad I came up with the idea of using red lentils instead of rice in a risotto inspired dish. It’s my go-to pantry meal these days. Not only is it just as comforting and lovely as risotto, it’s also healthier because the lentils have more protein and fibre than rice. It’s also much less work because the lentils naturally go all oozy with cooking and don’t need the constant stirring. Win win win!
Tomato & Basil ‘Lentilotto’
Ingredients
- 200 g red lentils
- 2 cups chicken or veg stock
- 2 handfuls sun dried tomatoes
- large handful grated parmesan cheese
- handful basil leaves optional to serve
Instructions
- Preheat your oven to 220C (450F).
- 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.
- Stir in parmesan and serve with basil leaves (if using) on top.
Variations
no stock? – replace with 2 cups tomato puree or passata (not tomato paste) or your favourite commercial tomato pasta sauce.
paleo / keto / legume-free – replace lentils with grated cauliflower, reduce the stock to 1/2 cup + serve with cooked eggs or other protein.
no sun dried tomatoes – just skip them or replace with halved cherry tomatoes or grilled red peppers.
vegan / dairy-free – skip the parmesan and serve with finely grated brazil nuts or chopped pine nuts on top.
carnivore – brown a few crumbled sausages in the pan before adding the lentils and stock.
short on time – bring up to a simmer on the stove top before covering and cooking in the oven. Should only take 15 minutes in the oven this way.
more substantial / carb lovers – this make 2 modest serves. Big appetites might like to double the recipe. Or serve with your favourite garlic bread.
more veg – soften an onion before adding the lentils and stock. Add other veg to the pot with the tomatoes like grilled peppers, grilled zucchini, grilled eggplant or cooked mushrooms. Serve with a green salad with extra raw veg added to the salad such as grated carrot, grated beets, sliced snow peas, cucumber or sliced radish.
different herbs – parsley is the best substitute. Or fresh oregano.
Waste Avoidance Strategy
red lentils / stock – keep them in the pantry.
sun dried tomatoes – unopened jars will keep in the pantry for months. If opened or from the deli keep in the fridge for a few weeks (or longer). Can be frozen.
parmesan – wrap in waxed paper or baking paper and store in the fridge in a sealed paper bag or airtight container. Will keep for months. Can be frozen if you’re going away.
basil – make basil oil by packing washed and dried leaves in a clean jar and covering with extra virgin olive oil. Or you can freeze the leaves, they’ll wilt but will still be delicious.
Problem Solving Guide
watery – simmer on the stove top uncovered to reduce the stock.
lentils hard – keep cooking in the oven or simmer on the stove top until they go nice and soft.
dry – drizzle over some extra virgin olive oil.
bland – use more parmesan. Next time use a more flavoursome stock.
Serving Suggestions
Lovely with a green salad on the side.
Prepare Ahead
Yes! Just cook as per the recipe but keep the basil separately. Will keep in the fridge for 2 weeks or can be frozen. To serve, bring back to a simmer on the stove top adding a little water if it seems too thick.
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Add to my Old Favourite Recipes
I used the recipe as a template. I didn’t want to heat up the house by using the oven, so in an Instant Pot-type device, I sauteed onions, celery, and green bell peppers/capsicum (also known as Cajun trinity). I added half a cup of brown lentils, 2 cups of water, bouillon/stock cubes, one sliced sun-dried tomato that had been packed in oil, and one dehydrated mushroom broken into pieces. The meal was ready in an hour and a half on the slow cook mode. I stirred in some cooked sausage crumbles at the end. The lentils didn’t cook down enough for the dish to be called lentilotto, but the recipe’s a keeper. Yield: Roughly 3 servings
LOVE it Michelle!
I tried with the cheapest brown lentils (longer time). It was wonderful, super delicious! Thank you for the recepie!
Oh that’s good to know it works with other lentils. Thanks for reporting back Christy 🙂
It sounded good when I read it, but then, wow, it was a delicious surprise with all the flavors coming together. Love the one pot recipe. No fussiness about this, just a delightful yum!
Even my most finicky boy enjoyed it and kept asking for more. ?
Fantastic Cynthia!
I need to make it for my boys soon 🙂
This looked a bit bare, and I wasn’t interested in piling on raw vegetables, so onion and sweet potato in the pot on the stove top first, then mushrooms and zucchini, then the lentils etc. and into the oven, for far longer than 25 minutes before it was properly cooked. I added grated Parmesan as instructed, but grated some cheddar to have on top Because I Could. Good.
‘Because I Could’ – such an excellent reason to add cheese Mark 🙂