Mushroom Lentil”Risotto” With Green Beans 

A wonderful and delicious way to pay homage to the humble lentil. After the festive season and all the indulgences, this mushroom lentil Risotto is the perfect way to get a healthy start to the year. As January calls for some thrifty measures, this recipe will suit the budget too.


Ingredients –

  • 250g Puy (brown) lentils – well rinsed
  • 1 white onion – finely chopped
  • 1 small carrot finely chopped
  • 1 Tbsp. olive oil
  • 3 cloves garlic – finely chopped
  • 2 tsp. fresh thyme
  • 100ml white wine
  • 25g dried mushrooms – rehydrated in a little amount of water (just enough to cover them)
  • 500g chicken stock + rehydrated mushroom liquor
  • 100g grated Parmesan
  • 1tsp butter
  • 250g fresh mushrooms – quartered
  • 150g green beans – lightly steamed and then placed into ice water
  • ½ cup Italian parsley – chopped
  • Salt and pepper to taste
  • Squeeze of fresh lemon

Recipe –

  • Fry the onions and carrots for 5 minutes in the olive oil
  • Add the garlic and fry for a further 2 minutes
  • Add the white wine and simmer until reduced by half
  • Add the rinsed lentils
  • Add the chicken stock, dried mushrooms and mushroom liquor -the lentil should be covered
  • Mix and bring to the boil, then gently simmer with a lid on for 40-50 minutes or until the water is absorbed and the lentils are tender but not mushy
  • Stir every 15 minutes
  • Meanwhile – blanch or steam your green beans and shock them in ice water to maintain their vibrant green colour
  • Slice the beans in half at a diagonal
  • Fry the mushrooms in the butter, season and put aside
  • Once the lentils are tender, add the grated Parmesan and mix
  • Season to taste
  • Add the green beans and mushrooms and heat through
  • Add the Italian parsley and a squeeze of lemon
  • Enjoy!

Dee’s notes – 

  • Even though this recipe is delicious as is, you could also serve this with roast chicken or even with a gorgeous piece of salmon trout