- Boil the kettle and heat the extra virgin olive oil in a medium-sized shallow pan.
- Add the halved tomatoes and Merchant Gourmet Whole Chestnuts. Season with a little salt and sauté for 1 minute until lightly caramelised and beginning to soften.
- Transfer the tomatoes and chestnuts to a bowl and set aside.
- Add the stock and chopped tomatoes to the same pan and bring to the boil.
- Stir in the Merchant Gourmet Tomatoey French Puy & Green Lentils and return to the boil, stirring regularly.
- Simmer for 1–2 minutes until heated through and creamy.
- Stir through the grated Parmesan (or Merchant Gourmet Chestnut Purée if using) and continue stirring until fully incorporated.
- Remove from the heat and, if needed, loosen with a splash of hot water for a more saucy consistency.
- Season to taste with salt, black pepper and a pinch of caster sugar.
- Toss the basil leaves through the reserved tomatoes and chestnuts.
- Spoon the lentil-zotto into bowls and scatter over the tomato, chestnut and basil mixture before serving.
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