Yields 4 servings
1 1/4 cup French Lentils or Brown lentils
1 tablespoon butter - cut in half
1 tablespoon olive oil
1/2 yellow onion - small dice
1 carrot - peeled and small dice
1 small celery stick - small dice
1/2 cup white wine
2 cups vegetable or chicken stock
2 tablespoons pesto (I used a Genovese Pesto I purchased in Italy)
1/4 cup grated Parmesan cheese
1 cup grape or cherry tomatoes - roasted in the oven until they blister
1 handful or fresh basil and flat leaf parsley
Add half of the butter and all of the olive oil to a dutch oven or wide and deep pan.
While you are cooking the lentils, roast the tomatoes.
Turn the heat to medium, add the onions and a pinch of salt. Allow them to sweat for 1 minute.
Add the celery and carrots with another pinch of salt.
Then add the lentils to toast.
Add 1/4 cup of the white wine, stir until the alcohol has cooked off.
Then add 1 1/4 cup of stock, season well with salt and pepper.
Bring this to a boil, cover the pan and lower the heat to low, Allow this to cook for 10 minutes covered.
Once this has cooked for 10 minutes, remove the lid, add 1/2 cup more of liquid.
Stir for 2-3 minutes and turn the heat to medium.
Add the remaining liquid and bring it to a light boil, half cover the pot and allow this to cook for another 20-25 minutes.
You are looking for the lentils to be tender but also a risotto consistency (slightly thick liquid).
Once the dish has cooked, turn the heat off and add the pesto, the remaining butter, and Parmesan cheese. Stir to mix.
Serve in a serving dish, top with the tomatoes and fresh herbs.
If you are going to make your own pesto here is a simple and quick recipe to make:
2 bunches of fresh basil
1/4 cup + more depending on consistency of extra virgin olive oil
1/4 cup Parmesan cheese
1 garlic clove - smashed
Salt + Pepper
Place all the ingredients in a food processor and and processes until smooth.
Place in an airtight container and store in the fridge for up to 1 month.