One of the nice things about linsotto – which is a risotto of lentils in place of rice – is that the cooking time is short and it doesn’t need stirring the whole time, as risotto does. This simple dish tastes great and is a nutritious alternative to the classic risotto dinner. It is delicious on its own, or as an accompaniment to meat or fish.
- 200 g (7 oz) lentils
- 2 garlic cloves
- ½ onion
- Handful of mushrooms
- Butter or oil, for frying
- 400 ml (14 fl oz) water
- 1 tsp organic vegetable stock powder (without MSG)
- Grated parmesan cheese, to taste, plus extra to serve
- Chopped herbs, to garnish
Rinse the lentils well. Crush the garlic and chop the onion. Cut the mushrooms into slices and set aside.
Add a little butter or oil to a frying pan, followed by the lentils, garlic and onion. Let it all sauté for 3–4 minutes until the onion is soft and glossy. Add the water and stock powder, and cook the lentils until they are tender, around 15 minutes.
Stir the grated parmesan into the lentils.
Add a little butter to another frying pan, and fry the mushrooms for 2 minutes on each side. Stir the mushrooms into the linsotto and serve sprinkled with grated parmesan, some chopped herbs, and salt and pepper to taste.
Recipes and Images from The Scandinavian Belly Fat Program by Berit Nordstrand (Murdoch Books)