Pea, lentil and mushroom risotto

  • SHARE
This is a really easy recipe and it basically just happened one evening when I had a few leftovers and didn't want to spend much time in the kitchen. I started cooking and put a few ingredients together I thought would work well and it indeed worked really well!

As I wasn't really paying much attention this recipe doesn't have super exact measurements, but don't worry it's really dead easy to make yourself. Use roughly three parts rice, two parts peas and 1 part lentils and then season to taste with a stock cube, a splash of soy sauce, some lemon juice, pepper and sage.


For this recipe I used my favourite lentils - beluga lentils which I bought in a cooked pack ready to eat. I normally only use half the pack and freeze the rest - my cousin told me that frozen pulses are actually easier to digest anyway. It might be a myth but it works for me. You can also cook beluga lentils from scratch, freeze and then use them whenever you need them, they freeze really well.





INGREDIENTS:


  • Large flat mushrooms
  • 1 onion
  • 3 parts cooked rice
  • 2 parts frozen peas
  • 1 part cooked beluga lentils
  • Some lemon juice
  • A splash of soy sauce
  • Black pepper to taste
  • Veggie stock cube to taste
  • Some sage

Make cooking easier with my ingredient converter: Click to open

LIQUID INGREDIENT CONVERTER
Liquid Converter
to
=
WEIGHT CONVERTER
Weight Converter
Grams
to
Ounces
TEMPERATURE CONVERTER
Temperature Converter
Celsius
to
Fahrenheit


METHOD:

Finely chop up an onion and sauté together with the mushrooms in a pan with a bit of oil.


Add the frozen peas first and then all other ingredients plus a bit of water. Cook for a few minutes and season to taste with some lemon juice (just a bit as it helps to bring out flavour), a splash of soy sauce, black pepper, a veggie stock cube and sage.


That's it! Super easy, full of goodness and protein.

Enjoy!


And if you have some lentils left over then try my rosemary roasted butternut squash in a lentil, tomato and mushroom sauce.


rosemary roasted butternut squash in a lentil, tomato and mushroom sauce.


  • SHARE
  • SHARE
Loading Conversation