Risoni with veggies and goat’s cheese

Instructions

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.