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Recipe by

Lentils.org

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Lentil Risotto

Prep Time: 5 Minutes

Total time: 40 Minutes

Servings: 5-6

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

    1 tbsp canola oil

    1 yellow onion, finely diced

    1 medium carrot, finely diced

    2 celery sticks, finely chopped

    2 cloves garlic, chopped

    1 cup red lentils

    1 cup black or green lentils

    1 oz rosemary, thyme and oregano finely chopped

    3-4 cups chicken stock

    4 oz parmesan, grated

    salt and pepper to taste

    1 cup heavy cream, optional

Directions

  1. Sweat the onions, carrot, celery and garlic in oil until tender.*
  2. Add the lentils, stir well for two minutes.
  3. Add a pinch of salt and pepper, and the rosemary, thyme and oregano.
  4. Add stock a little at a time so the lentils can slowly absorb the liquid. Or, you can add all the stock, and put on a low simmer for 15-20 minutes until the lentils are tender.
  5. For a richer risotto finish by stirring in cream, simmer for 5 minutes, then add the parmesan and serve.

*Sweating is cooking the vegetables over low heat in oil, in a covered pan, so that they soften and cook in their own juices without browning.

Nutritional Information

  • Serving Size: 200 g
  • Per serving:
  • Calories 280
  • Total Fat 7.2 g
  • Cholesterol 14 mg
  • Carbohydrates 34 g
  • Dietary Fibre 8 g
  • Sugar 3.6 g
  • Protein 20 g
  • Sodium 349 mg
  • Potassium 647 g
  • Folate 30%

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