How long does lentil-kale risotto [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can lentil-kale risotto [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make lentil-kale risotto [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is lentil-kale risotto [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does lentil-kale risotto [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

21K Views 15 years ago

Lentil-Kale Risotto
[Vegan]

Name: Lentil-Kale Risotto [Vegan]
Yield: 4 - 6 servings
Cuisine: NO info

JF By: JL Fields

Author Bio

JL FIelds: Post-40 JL Fields became a marathoner and triathlete, changed careers and transitioned from... Read More

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Ingredients You Need for Lentil-Kale Risotto [Vegan]

1T + 1t olive oil
1/2 yellow onion, diced
2 cloves of garlic, minced
1/2 jalapeno, seeded and diced
1 cup pearled barley (dry)
2 cups vegetable broth
1 cup filtered water
1/4 t sea salt
1/4 t black pepper
2 cups brown/green lentils, cooked**
2 cups firmly packed kale, chopped
Juice of one lemon
1/4 cup nutritionalyeast
2 t veganParmesancheese
1 t sweet basil (dry)
Salt + Pepper to taste

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How to Prepare Lentil-Kale Risotto [Vegan]

In a pressure cooker, heat olive oil and saute onion, garlic and jalapeno.
Add barley, vegetable broth, water salt and pepper. Stir and cover.
Bring to pressure and maintain pressure for 18 - 20 minutes.
Use the quick release method to reduce pressure (hold the pressure cooker under cold water until pressure is released).
Slowly remove the pressure cooker lid, away from you, and add remaining ingredients to the barley and simmer on low to desired risotto consistency.

Notes

Quick Lentils: In a rice cooker, add 1 cup dry brown lentils, one bay leaf, one clove of garlic, minced, and 2 cups filtered water. Cook on the "regular/white rice" setting for 45 minutes. Stir in 1/4 t sea salt. This hearty meal is delicious and is packed with nutrients: Cooked Kale: Low in saturated fat, good source of Protein, Iron and Magnesium and very good source of Vitamin B6 and Calcium Cooked Lentils: Low in saturated fat, good source of Iron, Vitamin C and Manganese. Pearled Barley: Low in saturated fat, good source of Carbohydrates for energy. Nutritional Yeast Flakes: Low in saturated fat, good source of Protein, Magnesium and a very good source of Vitamin B12.