Warmer weather means red lentils are becoming more available. Jacqui Delario noted they’re as nutritious as brown lentils, but are softer and cook up faster.
The next step is finding a way to take advantage of the ingredient. The resident of the 2500 block of South Lambert Street enjoys incorporating them into her tantalizingly, but unique Red Lentil Risotto. Add an entreé of choice, and the meal is complete.
Jacqui’s Red Lentil Risotto
Ingredients:
1/4 cup of olive oil
1 fresh fennel bulb, diced into small pieces
2 medium carrots, diced
2 medium beets, boiled or roasted, or 1 can of sliced beets, diced
1 cup of red lentils, picked through for stones
Water or stock, enough to cover all of the ingredients
Salt and pepper, to taste
Handful of fresh parsley, roughly chopped
Directions:
In a large frying pan, heat the oil over medium. Once it begins to sizzle, add the fennel and sauté until translucent. If the lentils are raw, begin sautéing them. (If you soak them overnight in boiling water for an hour, they will cook up much faster). If the lentils have been soaked, sauté the carrots and beets first.
Add the water or stock to keep the ingredients from sticking to the bottom of the pan. Stir and continue adding liquid to keep the mixture loose. Sauté until the lentils are tender.
Once the mixture is cooked, add the salt and pepper and a generous handful of fresh parsley.
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1. Maria Patriciu said... on Jun 3, 2010 at 01:58PM
“I loved this recipe! Just looking at the picture my mouth was watering. I'll go to the store to get my ingredients and try to do it for tonight. Keep publishing more of this kind. Good luck, Maria Patriciu”