Lentil mushroom tomato risotto

  • 1 big onion
  • 2 cups green lentils
  • 2 cups milk
  • 2 cups broth
  • ~1 cup of cream
  • 2 big garlic cloves, minced
  • 1 can diced tomatoes (or actual tomatoes…)
  • 4 portobello mushrooms

Heat up some olive oil and sweat the onions until transparent (~5 min on medium heat)

Add lentils and stir for 1 minute

Add milk and bring to a gentle boil

Add salt and pepper

Add enough broth to keep everything wet, keep adding broth as needed

Add mushrooms and tomatoes

After about 25min of having added the milk, add garlic

About 35min after having added the milk, add the cream and simmer for another 5-10min until thicker. Total cook time of the lentils is about 45min.




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