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Heat half the butter butter in a medium saucepan and add onion. Cover and cook on a medium low heat, stirring occasionally for 5-10 minutes or until onion is soft.
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Meanwhile place stock in another pan and bring to a simmer.
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When the onion is soft, add the unwashed lentils and increase the heat to medium high. Stir for a minute.
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Add 2 ladles of stock. Stir well then simmer for 3-4 minutes or until the stock is absorbed.
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Repeat until the lentils are tender and oozy. If you run out of stock, use water.
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Add remaining butter and cheese and stir until combined. Taste and season. Serve with extra parmesan shaved over.