This green lentil and kale risotto recipe is so delicious, you will forget how healthy it is! It is a great way to enjoy lentils, that are a nutrition powerhouse and are so affordable! Comfort food without the guilt!
If you are a lentil fan, give our Roasted Butternut Squash and Spiced Lentils, Feta and Pine Nuts a try! Amazing flavours!
We are probably not the only ones who started the month of January with a renewed commitment to a healthier and more active lifestyle. So we dutifully finished off all the remaining sweets and fatty snacks and started anew.
It hasn’t been always easy. I can do without sweets but I am a carb addict. Pasta, potatoes, rice, bread. I love them all.
Steamy, creamy risotto that is like a hug in a bowl for me. There is nothing more that I crave on a cold, rainy day. However, the resolution to have food with more nutritional value had me exchange rice for lentils.
And that has turned out to be a fantastic swap! I am a big lentil fan and have been for years. I have loads of lentil recipes on this website not only because they are good for us but mostly because we genuinely enjoy them!
How to Make Lentil Risotto
This dish is actually not too far off from a real risotto if you are into lentils like we are. The basic method is the same but unlike risotto you don’t have to stir!! So this also makes it a very easy recipe.
What makes this lentil recipe exceptional is a bit of mushroom and truffle paste added at the end. I love that stuff and no, they are not paying me to advertise!
If you can’t find that particular paste, use any truffle flavoured butter or oil available to you. I’ve also thrown in some kale to bulk it up and to increase our vegetable consumption but spinach will also work.
I used cavolo nero variety, also known as black kale, black cabbage or even Dino kale, (short for dinosaur), as it is the one kind I truly enjoy. You can also use curly kale. They are all good!
I prefer using green lentils for this dish as they hold shape better than red lentils. If you prefer red lentils, which also cook faster, take a look at my Red Lentil Dal. My husband brought that recipe from Nepal.
A few shavings of parmesan and a hot bowl of lentil and kale risotto is in front of you. It’s lean, healthy and incredibly delicious! We’ve been eating it at least 4-5 times a week for the last 3 weeks, so I’ve had time to perfect the recipe.
I developed this recipe to fill the void that abandoning carbs had created but to my and Brad’s surprise we absolutely fell in love with it. Just last night Brad asked me to keep the recipe on our regular dinner rotations even when “we are off this crazy diet”. Done and done.
More amazing lentil recipes:
- Nepalese Red Lentil Dahl (Lentil Curry)
- Lentil and Broad Bean Salad with Honey Vinaigrette and Feta
- Quinoa and Puy Lentil Salad with Cilantro Lime Vinaigrette
This recipe was originally published in 01/2016. Updated and republished in 02/2020.
- 1 tbsp olive oil
- 1 onion chopped
- 2 celery stalks
- 2 garlic cloves
- 200 g/ 1 cup green lentils
- 750 ml/3 cups chicken or vegetable stock
- 100 g/4 stems of kale/ cavolo nero sliced
- 1 tbsp mushroom and truffle sauce or truffle butter
- 2 tsbp parmesan cheese
- Heat olive oil in a deep pan and add chopped onion and celery, cook for 10 minutes over low heat until softened, add garlic and cook for 1 minute longer, then add lentils and toast them while stirring for 1 minute.
- Add the stock, sliced kale and salt, stir to combine and cover with a lid, cook for 10 minutes over medium heat, then take the lid and cook for 30 more minutes.
- A few minutes before the lentils are cooked stir in mushroom and truffle sauce and grate some parmesan cheese over it, stir to combine. The lentils should be tender but still hold their shape and the kale should be soft.