This dal and veggie filled Italian-style mushroom risotto is great for lunch with a nice salad of leafy greens.
*Instead of green lentils, try the tiny Puy lentils.
Pearl barley risotto: Soften 2 sliced onions and 1 crushed garlic clove in 1 tbsp olive oil. Add 1 deseeded and diced red or yellow pepper, 250g pearl barley, 2 tsp dried herbes de Provence, 200ml dry white wine and 100ml hot vegetable stock. Simmer for 45 minutes, gradually adding a further 400–500ml hot stock and stirring frequently, until the pearl barley is cooked and tender. Meanwhile, steam 225g broccoli florets and cook 175g frozen peas. Stir these into the risotto and season with salt and pepper to taste. Serve hot, topped with the Parmesan.
Lentils are the small seeds of a variety of leguminous plants. They are a good source of protein, complex carbohydrate, dietary fibre and B vitamins.
Loved it! Totally filling and delicious. Non-vegetarian husband loved it and we were both surprised how fantastic it was. 5 year old daughter did not like it... pretty sure it was just the consistency. It's a little mushy for the little ones, but I look forward to making it again for the adults. - 14 Aug 2011 (Review from Allrecipes UK | Ireland)