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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 It
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 This is an affiliate link.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.
Recipe Tips and Notes
- I used cavolo nero kale, 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.
Serving suggestions
Just add a few shavings of This is an affiliate link.parmesan and you are ready to enjoy. It’s lean, 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.
Not only is this a recipe that tastes and feels great, it’s also a great choice for anyone looking to make better dietary choices. Not only is it lean, but it’s packed with fibre and protein! Definitely one to enjoy with a clean conscience!
Storage and leftovers
Have some leftovers? Keep them in a fridge for 4-5 days if stored in an This is an affiliate link.airtight container. Reheat either in a microwave, or in a This is an affiliate link.saucepan with a small splash of water or stock if the risotto is looking too thick.
To keep it for longer, let the risotto cool completely then freeze for up to three months. Lentils hold up well to freezing so this is a good one for the freezer.
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
- Vegetarian Lentil Moussaka
Truffled Lentil and Kale “Risotto”
Ingredients
- 1 tbsp This is an affiliate link.olive oil
- 1 onion, chopped
- 2 stalks celery
- 2 cloves garlic
- 200g / 1 cup green lentils
- 750ml / 3 cups chicken or vegetable stock
- 100g / 4 stems kale/ cavolo nero, sliced
- 1 tbsp mushroom and truffle sauce or truffle butter
- 2 tbsp This is an affiliate link.parmesan cheese
Instructions
- 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 off 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious meal, comforting and filling with lots of umami. Iv made quite a few of Vikalinkas recipes now and I haven’t been disappointed with any of them!
Thank you so much, Karen! It’s great to hear you’ve enjoyed many recipes from our site!
Just made it and it was SO GOOD!
I am so happy you loved it, Laura! This dish is so wholesome and so comforting to me.
Hi
First time reader of Vikalinka for me.
Looks like this post was end of Jan. so hoping your Bread and Baked Goods Birthday in Berlin was a huge success.
The lentil dish is a pretty dish. Thank you.
Bev
Thank you for stopping by and your comment, Bev. Time in Berlin was absolutely amazing and the baked goods out of this world delicious. I am still dreaming about one of the cakes we’ve had!
Oh…and I so hope you’re enjoying your 40th bday getaway!