Grain-Free Risotto
| 8 |
30 |
472 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 5 min |
25 min |
2
|
This delicious red-lentil-based recipe is a high-protein plant-based meal. Ready in 30 minutes!
Ingredients
|
1/2 tbsp
|
Extra virgin olive oil
(or avocado oil)
|
|
1 medium
|
White onion
(peeled and roughly chopped)
|
|
199 gm
|
Red lentils, raw
|
|
4 tbsp
|
Tomato paste, organic
|
|
3 cup
|
Vegetable stock/broth, low sodium
|
|
1/2 cup
|
Hemp milk
|
|
1 cup
|
Baby spinach
|
|
1 cup
|
Parsley, fresh
(flat-leaf, leaves picked)
|
Instructions
- Heat olive oil in a medium pot and cook onion over medium heat until soft, but not brown; about 5 to 7 minutes.
- Add lentils, tomato paste, and broth. Stir to combine.
- Bring to a simmer and cook uncovered, stirring occasionally, for about 10 minutes or until the lentils are tender and starting to break apart.
- Stir in hemp non-dairy beverage and cook for another 5 minutes until everything is creamy.
- Stir in the spinach and remove the pot from heat.
- Taste and season with salt and pepper if necessary.
- Serve warm and topped with parsley.
Notes:
Nutritional Highlights:
Lentils are full of polyphenols that fight against harmful agents in the body.
Nutrition Facts
Per Portion
Calories
472
Calories from fat
68
Calories from saturated fat
10.3
Total Fat
7.5 g
Saturated Fat
1.1 g
Trans Fat
0 g
Polyunsaturated Fat
8.7 g
Monounsaturated Fat
19.1 g
Cholesterol
0
Sodium
165 mg
Potassium
968 mg
Total Carbohydrate
80 g
Dietary Fiber
14.3 g
Sugars
11.9 g
Protein
28.5 g
Dietary servings
Per Portion
| Meat Alternative |
1.9 |
| Milk Alternative |
1.9 |
| Vegetables |
4.2 |
Energy sources
Meal Type(s)
