Preparation time:
Difficulty: medium
Serves 3
Ingredients:
150 g brown lentils
2 shallots
2 bay leaves
1 tsp thyme
1 tsp marjoram
50 ml red wine
2 red carrots
300 ml water
200 ml oat cooking cream
100 g Brussels sprouts
3 handfuls baby spinach
1 tbs nutritional yeast
salt and pepper
Soak lentils a few hours before cooking or overnight. Thinly slice the shallots, water fry and season, add salt and pepper, and red wine. When the wine starts to simmer, add brown lentils and diced carrots (small cubes). Add water and cook until the lentils are a bit over half cooked. If necessary, while cooking, each time the liquid evaporates, add more water (or vegetable stock, if you have it). Then add oat cream and Brussel sprouts cut into quarters. Just before serving, stir in chopped spinach and nutritional yeast. Risotto needs to be creamy.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.
