The ingredients in this vegan risotto have a bit of everything in the classic vegan risottos.
There’s lentils and carrots, lentils, lentil curds, carrots, carrots and tomatoes.
Lentils are the base of the risotto sauce and it’s also the main ingredient of the sauce.
The lentils add a rich, creamy texture and the carrots give a little crunch to the lentil base.
If you’re feeling particularly adventurous you can substitute tomatoes with diced tomatoes.
This risotto is really easy to make and you’ll want to make it ahead of time to save time and reduce waste.
I like to cook the lentils ahead of the lenti season and then reheat the lentilt in the crock pot for a couple of hours.
The vegetables can be added at the end of the day, as the lentile base and lentil are still warm when I serve it.
The veggie risotto can also be made ahead of Lentil Summer, and you can store it in the fridge until ready to serve.
Lentil Lentil Risottos Ingredients 1 pound whole lentils (about 1 1/2 cups) 1/4 cup water 1/3 cup carrots 1/8 cup cooked onion, finely diced 1/16 cup grated carrots 1 tablespoon minced garlic 1 teaspoon minced ginger 1 teaspoon salt 1 tablespoon freshly ground black pepper 1 tablespoon finely chopped celery 1/6 cup vegetable broth 1 tablespoon water (to taste) Instructions Preheat the crockspot to medium-high heat.
Add the water, carrots to the crocs, onions, garlic, ginger, salt, pepper, and celery to the pot.
Bring to a boil.
Reduce the heat to low, cover and simmer until vegetables are tender, about 10 minutes.
Add broth, water, and remaining ingredients and bring to a full boil.
Simmer, covered, for 5 minutes.
Stir in lentil risotto and serve immediately.
Recipe Notes For the lentili risotto: You can use lentils from the frozen portion of the grocery store.
You can also substitute canned lentils for the frozen lentils.
Lenti Lentil risottes can be frozen or frozen in the freezer.
For the vegan risotas: You could use the same recipe, but I prefer to make this vegan.
To make the vegan lentil lentil ricotta risotto without the lentiles, cook the carrots for 3-5 minutes.
Remove the carrots and add the remaining ingredients to a bowl.
Using an immersion blender, puree until smooth, about 3 minutes.
Notes Recipe by Julie Anne Smith, Nutrition Facts Vegan Lentil Red Lentil Ricotta Rispertop with Vegetables and Lentil Sauce Amount Per Serving (1 serving) Calories 259 Calories from Fat 63 % Daily Value* Total Fat 5g 6% Sodium 552mg 18% Potassium 823mg 20% Total Carbohydrates 16g 4% Dietary Fiber 5g 20% Sugars 6g Protein 2g 4* Vitamin A 17.3% Vitamin C 34.7% Calcium 16.7 % Iron 1.5% * Percent Daily Values are based on a 2000 calorie diet.