Summer High Protein Lemon Dill Lentil Risotto (vegan)

Name: Summer High Protein Lemon Dill Lentil Risotto (vegan)
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Cuisine: Italian, European
Ingredients: 1 shallot - minced; 4 cloves garlic - minced; 1/2 cup arborio rice; 1/2 cup red lentils; juice from 1 lemon; lemon zest from 1/2 lemon; 1 bunch dill - finely chopped; 1 tbsp miso paste or soy sauce; 1 tbsp nutritional yeast (can be omitted but adds flavor); salt to taste; pepper to taste; 1 tsp paprika; 4 cups vegetable broth; 1 cup fresh or frozen corn; 1 bunch kale - finely chopped

Instructions

Prep:5minCook:35min

My other lentil risotto recipe is one of my most popular recipes ever. However, it is more of a winter recipe so I knew I needed to make an updated version for the summer. This Summer High Protein Lemon Dill Lentil Risotto (vegan) screams summer. This risotto uses seasonal ingredients like dill, kale and corn. Plus it has lots of lemon in it which goes perfectly with the warmer weather. Using lentils in risotto is my secret hack to amp up the protein. Let's get into the recipe. This lemon dill risotto is vegan, vegetarian, plant based and dairy free easy to make perfect for summer high in protein delicious What do I need to make this high protein risotto? shallot garlic arborio rice red lentils lemon dill miso paste or soy sauce nutritional yeast salt pepper paprika vegetable broth corn kale How do I store the leftovers? This risotto can be stored in a sealed container in your fridge for up to 5 days. Other plant based recipes to try lentil mushroom risotto crispy falafel burrito cauliflower crunch salad If you make this Summer High Protein Lemon Dill Lentil Risotto (vegan), please leave me a rating and review. This is the best way to support me! Tag me on Instagram so I can repost you!

Updated at: Thu, 21 Nov 2024 12:24:41 GMT