Sauté the Aromatics: Heat the olive oil (or sun-dried tomato oil) in a large, deep frying pan or skillet over a medium heat. Add the finely chopped shallots and cook for 3-4 minutes until they soften and become translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.

Deepen the Flavour: Add the tomato purée to the pan. Stir it constantly and cook for about 1-2 minutes. What works best for me is to really let it sizzle and darken slightly; this technique, often called "blooming," cooks out the raw taste and intensifies the rich tomato flavour.

Add the Lentils and Broth: Tip in the rinsed lentils, dried oregano, and optional red pepper flakes. Stir everything together to coat the lentils. Pour in the hot vegetable broth, give it a good stir, and bring the mixture to a gentle boil.

Simmer Gently: Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for 20-25 minutes. The goal is for the lentils to become tender but not mushy. Check them after 20 minutes; cooking time can vary slightly depending on the age and type of your lentils. Most of the liquid should be absorbed.

Create the Creamy Sauce: Once the lentils are cooked to your liking, remove the pan from the heat. Stir in the chopped sun-dried tomatoes. Pour in the double cream and add the grated Parmesan cheese. Stir gently until the cheese has melted and the sauce becomes creamy and luscious.

Finish and Serve: Season generously with salt and freshly ground black pepper to your taste. Finally, stir through the torn fresh basil leaves. Serve immediately in warm bowls with an extra grating of Parmesan cheese on top.