Tomato & Basil ‘Lentilotto’
Servings 2 people
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.