
By Food52
Quinoa–Red Lentil Risotto With Asparagus & Peas
The pairing of red lentils and quinoa is perfect for a plant-based, protein-packed risotto. The lentils cook quickly and lose their shape, adding to the creaminess of the dish, while the quinoa provides a pleasantly nutty flavor and bite. Quick and low-maintenance, this is also a cheat’s risotto with less ladling and stirring than traditional versions. Reprinted with permission from "The New Porridge," by Leah Vanderveldt, 2018.
Updated at: Thu, 28 Aug 2025 08:56:49 GMT
Nutrition balance score
Great
Glycemic Index
39
Low
Glycemic Load
28
High
Nutrition per serving
Calories505.2 kcal (25%)
Total Fat13.2 g (19%)
Carbs70.7 g (27%)
Sugars7 g (8%)
Protein29.5 g (59%)
Sodium1654.5 mg (83%)
Fiber11.5 g (41%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings

½ cupdried red lentils
soaked, then drained and rinsed

½ cupquinoa
soaked, then drained and rinsed

3 ½ cupstock

salt
to taste

2 tablespoonParmesan
finely grated, optional, plus extra to serve

1 splasholive oil
or grass-fed butter

225gasparagus
woody ends trimmed, cut into 1-inch, 2.5cm pieces

salt

freshly ground black pepper

1garlic clove
finely chopped

½ cupfrozen peas
thawed

1 squeezefresh lemon juice
Instructions
View on Food52
↑Support creators by visiting their site 😊
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!