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Risotto Style Lentils with Pesto & Roasted Tomatoes

Yields 4 servings

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Ingredients:

1 1/4 cup French Lentils or Brown lentils 

1 tablespoon butter - cut in half 

1 tablespoon olive oil 

1/2 yellow onion - small dice 

1 carrot - peeled and small dice 

1 small celery stick - small dice 

1/2 cup white wine 

2 cups vegetable or chicken stock 

2 tablespoons pesto (I used a Genovese Pesto I purchased in Italy) 

1/4 cup grated Parmesan cheese 

1 cup grape or cherry tomatoes - roasted in the oven until they blister 

1 handful or fresh basil and flat leaf parsley 

Method:

Add half of the butter and all of the olive oil to a dutch oven or wide and deep pan.

While you are cooking the lentils, roast the tomatoes. 

Turn the heat to medium, add the onions and a pinch of salt. Allow them to sweat for 1 minute.

Add the celery and carrots with another pinch of salt. 

Then add the lentils to toast. 

Add 1/4 cup of the white wine, stir until the alcohol has cooked off. 

Then add 1 1/4 cup of stock, season well with salt and pepper. 

Bring this to a boil, cover the pan and lower the heat to low, Allow this to cook for 10 minutes covered. 

Once this has cooked for 10 minutes, remove the lid, add 1/2 cup more of liquid. 

Stir for 2-3 minutes and turn the heat to medium. 

Add the remaining liquid and bring it to a light boil, half cover the pot and allow this to cook for another 20-25 minutes. 

You are looking for the lentils to be tender but also a risotto consistency (slightly thick liquid). 

Once the dish has cooked, turn the heat off and add the pesto, the remaining butter, and Parmesan cheese. Stir to mix. 

Serve in a serving dish, top with the tomatoes and fresh herbs. 

Enjoy!

 

If you are going to make your own pesto here is a simple and quick recipe to make:

2 bunches of fresh basil 

1/4 cup + more depending on consistency of extra virgin olive oil 

1/4 cup Parmesan cheese

1 garlic clove - smashed 

Salt + Pepper 

Place all the ingredients in a food processor and and processes until smooth. 

Place in an airtight container and store in the fridge for up to 1 month. 

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