Baked ‘Lentilotto’

baked lentilotto-2

Baked ‘Lentilotto’

I’ve been a fan of using red lentils to make a healthier and much easier (hello no constant stirring!) spin on risotto for a few years now. Normally I just cook on the stove top, stirring from time to time, but I recently had the (I like to think) brilliant idea of doing a baked version with no stirring at all. It takes a few minutes longer to cook but it is just as oozy and comforting AND you can pretty much forget about it while it cooks itself. Winner!

This is my basic or ‘template’ recipe. Feel free to add whatever other ingredients you feel like. Anything that would work in a risotto is a great place to start. Although I am a huge fan of this super simple version.

enough for: 2
takes: 25 minutes

1 large onion, chopped
4 tablespoons butter
2 cups chicken or veg stock
200g (7oz) red lentils
2 handfuls grated parmesan

1. Heat an oven proof pot on the stove top and preheat your oven to 200C (400F).

2. Add butter and onion and cook stirring every now and then until the onion is soft, about 10 minutes.

3. Add the stock and lentils. Bring to a simmer on the stove top.

4. Season and cover with a lid or some foil. Bake for 15 minutes or until the lentils are super soft.

5. Stir in the parmesan and serve with a green salad on the side.

Variations

dairy-free / vegan – use olive oil instead of the butter and replace parmesan with some finely grated brazil nuts. Or just serve with some extra olive oil drizzled over for richness.

herby – add a few sprigs of thyme or rosemary or sage in with the onions.

mushroom – brown some chopped mushrooms in with the onion.

no oven – just simmer the lentils in the stock on the stove top stirring every few minutes. Add an extra 1/2 cup of stock or more because you’re going to get much more evaporation with the pot uncovered.

carnivore – brown some crumbled sausages, bacon or sliced chorizo in the pan after cooking the onions. Or you could just serve with some prosciutto.

more veg – add sliced mushrooms, diced celery and diced carrot to cook with the onion. And feel free to stir in your favourite cooked veg before serving.

short on time – cook on the stove top as per this recipe.

carb lovers / more substantial – serve with crusty bread & butter or Garlic Bread.

paleo (grain, legume & dairy-free) – serve this quick pork ragu instead.

Waste Avoidance Strategy

onion – will keep in the pantry for months. Best if in a dark corner in a brown paper bag.

butter โ€“ keeps in the fridge for months.

stock / red lentils – keep them in the pantry.

parmesan โ€“ 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 youโ€™re going away.

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{ 6 comments… read them below or add one }

Denise Pastor July 17, 2017

A great meal for a week night after work one pot meal. Very tasty. I added bacon, a yellow capsicum and rosemary to the onion. Stock instead of water. A bit wet with the added moisture, but still great. Will definitely be adding to my favourites.

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jules July 20, 2017

Oh yay Denise! Your version sounds amazing ๐Ÿ™‚

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Susan September 11, 2016

This recipe sounds absolutely wonderful. Definitely something I want to try. It’s a good way to use the large supply of red lentils I have on hand, and have not found a good use for.

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jules September 15, 2016

It’s one of my faves Susan!
Jx

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Andrew Gallas April 10, 2015

This was delicious! I made it the other night and added sage to the cooking onion, removing before throwing in the rest of the ingredients (is it meant to be cooked and eaten with the entire dish?). Not sure if my oven runs cool or if the foil cover I used did not seal well, but it was not done after 15 minutes so I left it in for another 5, still not done, so I just finished on the stove top for another 5-10 (no problem). Very, very good. Becoming dangerously addicted to your lentil ‘risotto’s!

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jules April 16, 2015

Hi Andrew!
Next time try setting your oven 20C (50F) higher. And bring the stock to a simmer on the stove top before popping in the oven.
And it’s up to you whether you keep the sage in or not!
Glad to hear you’re loving the lentil ‘risottos’!
Jx

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