Lentil Seafood Risotto

Lentil Seafood Risotto is a delightful vegan twist on traditional risotto, featuring protein-packed lentils and a medley of sea-inspired flavors. This comforting dish is enriched with fresh herbs and spices, creating a unique seafood experience without any animal products.

Ingredients

• Green lentils - 100 grams
• Vegetable broth - 500 ml
• Arborio rice - 150 grams
• Olive oil - 2 tablespoons
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Carrot - 1 medium, diced
• Seaweed (dried nori or dulse) - 5 grams, crumbled
• Lemon zest - 1 teaspoon
• Lemon juice - 1 tablespoon
• Fresh dill - 1 tablespoon, chopped
• Salt - to taste
• Black pepper - to taste
• Capers - 2 tablespoons, rinsed and drained
• Cherry tomatoes - 100 grams, halved

Steps

1. Rinse the green lentils under cold water and simmer them in 250 ml of vegetable broth for about 15 minutes until tender. Drain and set aside.
2. In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and diced carrot, cooking for an additional 3 minutes until fragrant.
4. Add the Arborio rice to the saucepan, stirring to coat the grains in the oil for about 2 minutes.
5. Gradually add the remaining 250 ml of vegetable broth, one ladle at a time, stirring constantly. Allow the rice to absorb the liquid before adding more, which should take about 15 minutes.
6. Once the rice is creamy and al dente, stir in the cooked lentils, crumbled seaweed, lemon zest, lemon juice, and chopped dill. Cook for another 2-3 minutes until heated through.
7. Season with salt and black pepper to taste. Gently fold in the halved cherry tomatoes and capers just before serving.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 75 g
• Fiber: 20 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein and fiber from lentils.
• Contains antioxidants and anti-inflammatory properties from tomatoes and olive oil.

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