Lentil Risotto

lentil recipe, risotto recipe, canada food, canada recipe, canadian cuisine

  • 1 Tbsp (15 mL) canola oil
  • 1 yellow onion, finely diced
  • 1 medium carrot, finely diced
  • 2 celery sticks, finely chopped
  • 2 cloves garlic, chopped
  • 1 cup (250 mL) red lentils
  • 1 cup (250 mL) black or green lentils
  • 1 oz (25 g) rosemary, thyme and oregano finely chopped
  • 3-4 cups (750 mL-1 L) chicken stock
  • 4 oz (100 g) parmesan, grated
  • salt and pepper to taste
  • 1 cup (250 mL) heavy cream, optional
Sweat the onions, carrot, celery and garlic in oil until tender.*

Add the lentils, stir well for two minutes.

Add a pinch of salt and pepper, and the rosemary, thyme and oregano.

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.

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.

Recipe courtesy of Canadian Lentils.

 

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