Tomato lentil risotto

Instead of pinenuts, you can use cashews.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Chop the onion into small pieces and add it to a frying pan together with some olive oil. Fry until it becomes soft.

Step 2

Chop the eggplant in small cubes and press the garlic through a garlic press.

Step 3

Add the garlic and eggplant to the onion in the pan and fry for another 3 minutes.

Step 4

In the meantime, chop the cherry tomatoes in half. Cut the basil and the sundried tomatoes into smaller pieces.

Step 5

Now add the cherry tomatoes, basil, sundried tomatoes, arborio rice and the red lentils to the frying pan. Also add all of the vegetable broth.

Step 6

Cook on medium heat until the rice and lentils start to become soft. This will take 20 to 30 minutes. If it needs more liquid, just keep adding water.

Step 7

Now add the spinach cubes, let them dissolve, stir, and continue to cook everything until the rice and lentils are fully done.

Step 8

In a different pan, roast the pinenuts until golden brown.

Step 9

Once the rice and lentils are fully done, take the pan off of the stove. Add the balsamic vinegar and nutritional yeast and stir.

Step 10

It's ready to serve! Top with the roasted pinenuts and some more fresh basil leaves. Add salt and pepper to taste.