Lentil Risotto

Lentil Risotto

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

  • Per Serving (200g)
  • Calories 280
  • Protein 20g
  • Carbohydrates 34g
  • Fibre 8g
  • Sugars 3.6g
  • Fat 7.2g
  • Cholesterol 14mg
  • Potassium 647g
  • Sodium 349mg
  • Vitamin A 6%
  • Vitamin C 8%
  • Calcium 21%
  • Folate 30%
  • Iron 86%
  • Zinc 11%
Servings: 
5 - 6

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