Preparation time: 40+ min

Difficulty: easy

Serves 3


  • 3 cups brown lentils

  • 2 leeks

  • few sprigs of fresh thyme

  • 2 bay leaves

  • 1 tbs tomato paste

  • 1 red pepper

  • 1 cup fresh peas

  • 100 ml oat cooking cream

  • 2 tbs molasses nutritional yeast

  • water as needed

  • salt and pepper

Cook lentils al dente. Chop and water fry the leeks, add thyme and bay leaves, and tomato paste until it gets a nice fragrance. Then add cooked brown lentils and some water. Bring lentils to a boil, add pepper cut into smaller sticks, and fresh peas. Cook for a few minutes, then pour in the cream and add nutritional yeast. Before serving, season to taste and add more water, if necessary. Risotto needs to have a creamy texture.

We served the risotto with a baked beet salad with fresh tomatoes, and instead of fresh kohlrabi we added thinly sliced (with mandoline slicer) fennel.

Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.

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