1

Rinse lentils under running water and drain. Cook lentils in a large saucepan of boiling salted water for 5 minutes. Add risoni and cook for a further 8-10 minutes or until lentils and risoni are tender. Add vegetables for last 3 minutes of cooking time. Drain. Return to pan.

2

Add lemon juice and half the cheese to lentil mixture. Toss to combine. Season with salt and pepper. Serve risoni primavera sprinkled with basil and remaining goat’s cheese.