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lentils and kale sprinkled with parmesan

Truffled Lentil and Kale "Risotto"

Julia Frey of Vikalinka
This lentil and kale risotto is so delicious, you will forget how healthy it is! Comfort food without the guilt! 
4.93 from 14 votes
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Main
Cuisine American, Modern European
Servings 4
Calories 301 kcal

Ingredients
  

  • 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

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

Calories: 301kcalCarbohydrates: 38gProtein: 17gFat: 9gSaturated Fat: 2gCholesterol: 4mgSodium: 880mgPotassium: 692mgFiber: 16gSugar: 4gVitamin A: 3055IUVitamin C: 35mgCalcium: 157mgIron: 4mg
Keyword lentil and kale risotto, lentil recipes
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