Vegan Challenge Recipe: Lentil Risotto with Peas

Try this healthy recipe for Lentil Risotto with Peas, featured in our 21-day vegan challenge.
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Ingredients

  • 1 tsp extra virgin olive oil
  • ½ small diced onion
  • 1 clove minced garlic
  • 1/2 cup sliced mushrooms
  • 1 1/4 cups reduced-sodium vegetable broth
  • 1/4 cup white wine
  • 1 tsp balsamic vinegar
  • 1/3 cup small green lentils
  • 2 tbsp raisins
  • 1 tsp chopped fresh sage
  • black pepper
  • 2/3 cup thawed frozen peas
  • 1 tbsp chopped walnuts
  • 1/2 cup roasted Brussels sprouts
  • 1/2 cup cooked farro
  • 1 whole-grain roll
  • 1/2 cup peaches
  • 1 cup plant-based milk

Preparation

2 servings

In a large saucepan over medium heat, heat 1 tsp extra virgin olive oil. Sauté ½ small diced onion, 1 clove minced garlic, and 1/2 cup sliced mushrooms, 5 minutes. In a small pot, heat 1 1/4 cups reduced-sodium vegetable broth, 1/4 cup white wine, and 1 tsp balsamic vinegar. To onion-mushroom mixture, add 1/3 cup small green lentils, 2 tbsp raisins, 1 tsp chopped fresh sage, and a pinch of black pepper. Add ½ cup broth mixture to onion-mushroom mixture and cook, stirring occasionally, until liquid is absorbed. Repeat, adding ½ cup broth mixture at a time, until lentils become just tender, 50-60 minutes. (You may not use all of the broth mixture.) Add 2/3 cups thawed frozen peas and 1 tbsp chopped walnuts; heat 2-3 minutes.

1 serving

Serve with 1/2 cup roasted Brussels sprouts, 1/2 cup cooked farro, 1 whole-grain roll. For dessert add 1/2 cup peaches and 1 cup plant-based milk.