Pea & Lentil ‘Risotto’

Pea & Lentil ‘Risotto’

Lentil ‘risottos’ are one of my favourite pantry meals. They have all the oozy, comforting goodness of a regular risotto without the need to stir constantly. Plus they’re way higher in protein and fiber. So good! Red lentils are best for this dish because they cook quickly.

Enough for: 2
Takes: 35 minutes
1 onion, peeled and chopped
200g (7oz) red lentils
3 cups chicken or veg stock
250g (9oz) frozen peas
large handful grated parmesan

1. Heat a medium pot on a medium heat. Add a little oil and cook onion, covered until the onion is soft but not browned. 5-10 minutes.

2. Add the lentils and stir to toast slightly. Then add the stock and bring to a simmer.

4. Cook for 15-20 minutes, stirring every now and then or until the lentils have lost their shape and everything looks oozy.

5. Stir in peas and cook until defrosted.

6. Add the parmesan. Taste. Season with salt. Serve with extra parmesan on top.

Variations

different veg – feel free to use fresh shelled peas, trimmed snow peas, sugar snap peas or trimmed green beans. Or even asparagus.

carnivore – brown some chopped boneless chicken, bacon, sausages or chorizo after the onion and allow it to simmer with the lentils.

vegan/ dairy-free – just serve with a generous seasoning of salt and a good drizzle of extra virgin olive oil instead of the parmesan.

more veg – stir in a bag baby spinach or serve with the leaves of a bunch of mint, parsley or basil.

more substantial – serve with a side of garlic bread.

rice – replace lentils with arborio rice. Be prepared to stir more often and increase the amount of stock to 5-6 cups.

short on time – skip the onion.

paleo (grain, legume & dairy-free) – try this warm pea & tahini salad.

Waste Avoidance Strategy

onion – will keep in the pantry for months. Best if in a dark corner in a brown paper bag.

red lentils / chicken or veg stock – keep in the pantry.

frozen peas – keep in the freezer.

parmesan – wrap in waxed paper or baking paper and store in the fridge in a sealed paper bag or airtight container. Will keep for months. Can be frozen if you’re going away.