You should eat this soon!

Look, you guys: yesterday I got into grad school for food studies, so I now get to be extra authoritative about food. I’m going to tell you what to cook and eat, and you will oblige, because the powers that be have determined I know a thing or two about what to put in your mouth.

I just made such delicious risotto before 10 am on a Saturday morning. I am currently scarfing it down with a real yummy orange-banana-spinach smoothie (the original plan was the have the smoothie for breakfast and only taste bites of risotto as I cooked, but we all know that never ends well).

What’s different is that this is risotto made with red lentils instead of Arborio rice, or even oats – although I do love me a good risOATo. This dish has so much fiber and protein you’ll be the fullest, happiest shitter around! Plus it’s creamy, rich, nutty, sweet, scrumptious, and delightfully vegan. Best part? It’s cheap cheap cheep.

Here we go:

Red Lentil Risotto
Adapted from Stonesoup
Serves 2 – 3

3 tablespoons olive oil
1 onion, diced
4-5 cups vegetable stock
1 cup red lentils
2 handfuls raw almonds, ground to powder or chopped up fine

Heat 1 1/2 tablespoons olive oil in a large saucepan over medium-low heat. Add the onion, cover and cook until the onion is nice and soft. Stir occasionally.

While the onions cook, heat up the stock to a simmer. Bouillon cubes work just fine.

When the onion is soft, crank up the heat to medium-high and add the lentils (don’t wash them!). Stir constantly for a minute to toast ’em up.

Add 2 ladles of stock, stir, and simmer for a few minutes until the stock is absorbed.

Continue this process until the lentils are soft and oozy. Mine definitely resemble an Indian dal, in which the lentils are individually indistinguishable and are more of a mash.

Pull the pot off the heat and add the remaining 1 1/2 tablespoons olive oil, as well as the raw almonds.

Das it! When you’re finished, it should look something like this:

Photo credit: Jules Clancy

Photo credit: Jules Clancy

Other ideas for this include:
– White wine instead of veggie stock
– Brazil nuts, cashews, or macadamia nuts instead of almonds
– Nutritional yeast or vegan Parmesan instead of almonds
Earth Balance instead of olive oil
– Add spices! Lots of freshly-ground black pepper and/or smoked paprika would be especially delicious
– Throw in some garlic with your onion

This will definitely be a staple for me in the coming months. It’s sinfully delicious, but so easy and very healthy. These are my favorite kinds of recipes.

Finally, I cannot recommend Stonesoup enough. This woman has a bevy of incredibly simple, delicious, quick meals. While I love a big fat labor-of-love meal, I usually just want to ingest something as quickly as possible. This helps.

Happy Saturday!


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