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

Lentil Risotto with Raisins and Peas (Vegan, Gluten-Free)
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  • 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 


  1. Heat olive oil in a larges saucepan over medium heat. Saute onions, garlic, and mushrooms for 5 minutes.
  2. 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.
  3. 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




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