Don’t limit your risotto offerings to classical Arborio rice! Slow simmer lentils with a white wine broth and raisins for a touch of natural sweetness. This savory, nutrient-packed dish will become the star of your menu.
Serves 1 1/4 cup
- 1 tablespoon extra virgin olive oil
- ½ large onion, diced
- 2 medium garlic cloves, minced
- 1 ½ cups sliced mushrooms
- 4 cups reduced sodium vegetable broth
- ½ cup white wine
- 1 tablespoon balsamic vinegar
- ½ teaspoon black pepper
- 1 tablespoon chopped fresh sage (or 1 teaspoon dried)
- 1 cup small, green lentils
- 1/3 cup raisins
- 2 cups frozen peas, thawed
- ¼ cup chopped walnuts
- Heat olive oil in a larges saucepan over medium heat. Saute onions, garlic, and mushrooms for 5 minutes.
- Meanwhile heat vegetable broth, wine, and balsamic vinegar in a small pot until warm but not boiling. Turn to low heat, just to keep broth warm.
- Add black pepper, sage, lentils, and raisins to the sauté pan. Ladle about ½ cup of broth into the sauté pan and stir occasionally until liquid is absorbed. Repeat this process, adding ½ cup of warm broth at a time, and stirring occasionally until liquid is absorbed, for about 50 – 60 minutes, until lentils become just tender. (May not use all of the broth mixture—use only enough to create tender lentils.) Stir in peas and walnuts and heat for 2 – 3 additional minutes.
Nutrition Information per serving: 334 calories, 13.5 g total fat, 1.5 g saturated fat, 228 mg sodium, 40.5 g carbohydrate, 10.5 g fiber, 16 g sugars, 12 g protein