How to make lentils risotto
Serve it like any risotto. supposed to be a complete protein. It is vegetarian and gluten free. And it is My way... No frying. Healthy and can be served as a unique meal.
Originally it is mujadarah , a Lebanese popular recipe. Considered to b a complete protein. Association of lentils and rice. Also...Traditionally , onions are fried in olive oil and added to finish.
Golden lentils. 1 cup. Soak the night before. And sprout. Refer to my guide about sprouting lentils
Sprouted lentils. Even if they are going to be cooked, Sprouting, make them easier to digest. Add the diced onion. Boil 30 mins (30 mins)
Here I am cooking lentils that have been soaked but not sprouted because of the time.
Dice the onion
Add the onion and cook for 30-40 mins on medium heat....until lentils are done but still aldente
Add the rice. And boil for another 30 mins
You can always use any onion you have. Fresh onions are not available in winter.
Prepare the spices. Chili is optional. Very important tip: turmeric is a wonder for the health but its benefits are mostly absorbed by the body when associated with black pepper. Dice the onions
After 30 mins, add the spices. .... you still have some liquid. Here you will have to stir it constantly to dry the water and cream it like any risotto. If it is dry you can always boiling water
This is the consistency of risotto we are looking for. Serve immediately
Drizzle with a bit of olive oil. Garnish with the diced spring onions and some paprika for the color???
- 240.0g Lentils blond and sprouted
- 120.0g Rice arborio 1/2 cup
- 1.0 Onions big diced
- 1.0tsp Cumin grains crushed
- 2.0Tbsp Olive oil or more
- 2.0 Pepperoncini (optional)
- 1.0tsp Salt
- 1.0 Rosemary branches/ stalk
- 1.0tsp Turmeric/curcuma
- 1/2tsp Black peppercorns
- 4.0 Spring onions when in season