RISO CON LENTICCHIE

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Water is a cost-effective base, while homemade broth enhances flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

black pepper

🥗Healthier: white pepper

💰Cheaper: none

No cheaper alternative, but white pepper offers a different flavor profile.

lemon juice

🥗Healthier: lime juice

💰Cheaper: none

No cheaper alternative, but lime juice can add a similar acidity.

Rinse lentils under cold water until clear.

In a large pot, heat olive oil over medium heat until shimmering.

Add chopped onion, carrot, and celery; sauté until softened, about 5-7 minutes.

Stir in minced garlic and cook for 1 minute until fragrant.

Add lentils, rice, vegetable broth, bay leaves, and thyme; bring to a boil.

Reduce heat to low and simmer uncovered for about 25-30 minutes, stirring occasionally.

Check lentils and rice for doneness; they should be tender but not mushy.

Season with salt, black pepper, and red pepper flakes to taste.

Remove bay leaves before serving.

Stir in lemon juice and chopped parsley for freshness.

Serve hot, garnished with additional parsley if desired.

Cooking Techniques

Spice Level: