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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%

Tags

www.lentils.org