Plant-Based Tomato Green Lentil Risotto

Peel and finely slice your shallot[s]

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Peel and finely chop (or grate) your garlic

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add the sliced shallot and pepper strips with a pinch of salt and pepper and cook for 4-5 min or until starting to soften

Drain and rinse your green lentils

Once the vegetables have softened, add your drained green lentils, dried oregano and half the chopped garlic (you'll use the rest later!) and cook for 1 min or until fragrant

Once fragrant, add your vegetable stock mix, chopped tomatoes and creamy single soy to the pan and bring to a boil over a high heat

Once boiling, reduce the heat to medium and cook for 10-12 min, stirring regularly, until the sauce has thickened to a risotto-like consistency – this is your plant-based tomato green lentil risotto

Heat a separate large, wide-based pan (preferably non-stick) with 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil over a medium-high heat

Once hot, add your panko breadcrumbs and remaining chopped garlic with a pinch of salt

Cook for 6-8 min or until golden, stirring frequently

Tip: Watch them like a hawk to make sure they don't burn!

Chop your parsley finely, including the stalks

Once golden, add the chopped parsley to the breadcrumbs – these are your herby garlic breadcrumbs

Wash your salad, then pat it dry with kitchen paper