Ingredients
- 2 tbsp extra virgin olive oil
- 125g baby plum tomatoes, halved
- 90g Merchant Gourmet Whole Chestnuts, halved
- 150ml vegetable or meat stock
- 50g freshly grated plant-based Parmesan or 75g Merchant Gourmet Chestnut Puree
- 100g tinned chopped tomatoes
- 1 x 250g pouch of Merchant Gourmet Tomatoey French Puy and Green Lentils
- 40g freshly grated plant-based Parmesan
- 3 tbsp basil leaves, whole if small, sliced if large
- Salt and black pepper, to season
- Caster sugar
Instructions
- Boil your kettle. Get medium sized shallow pan. Add then heat the extra virgin olive oil. Add the halved tomatoes and chestnuts. Season with salt then sauté for 1 minute or until they start to bleed and lightly caramelise. Transfer the tomatoes and chestnuts to a dish.
- Add the stock and tinned tomatoes to the pan. Bring to the boil. Add the lentils. Bring back to the boil, stirring constantly. Simmer for a minute or two until the lentils are hot and the texture is creamy.
- Add the Parmesan cheese. Stir over a medium heat until it has all melted. Take the pan off the heat. At this stage if you’d like the texture to be more saucy, add a touch of water from your kettle. Season to taste with salt, sugar and freshly ground black pepper.
- Toss the basil with the chestnuts and tomatoes. Scatter them over the top of the Lentil-Zotto. Serve.
Good to know!
This recipe is:
- Low sugar
- Source of protein
- Source of fibre
- Source of folate
- One of your 5 a day
