Lentil Risotto – Lentils.org

Lentil Risotto

  By lentilsorg      

July 16, 2015

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  • Prep: 5 Minutes
  • Cook: 35 Minutes
  • 5 Minutes

    35 Minutes

    40 Minutes

  • Yields: 5-6


  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.


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


Nutrition Facts

Serving Size200 g
Sodium349 mg
Potassium647 g
Protein20 g
Cholesterol14 mg
Sugar3.6 g
Total Fat7.2 g
Total Carbohydrates34 g
Dietary Fiber8 g