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Preparation time:

Difficulty: medium

Serves 3


  • 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.


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