Truffled Lentil and Kale "Risotto"

• Vegetarian
• Gluten free

• Produce

  • 100 g 4 stems of kale/ cavolo nero, stems
  • 2 Celery stalks
  • 2 Garlic cloves
  • 200 g Green lentils
  • 1 Onion

• Canned Goods

  • 750 ml Chicken or vegetable stock

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 tbsp Mushroom and truffle sauce or truffle butter
  • 1 Parmesan cheese

Found on vikalinka.com

Description

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 2 celery stalks
• 2 garlic cloves
• 200 g/ 1 cup green lentils
• 750 ml/3 cups chicken or vegetable stock
• 100 g/4 stems of kale/ cavolo nero, sliced
• 1 tbsp mushroom and truffle sauce or truffle butter
• parmesan cheese

Directions

• Heat olive oil in a deep pan and add chopped onion and celery, cook for 10 minutes over low heat until softened, add garlic and cook for 1 minute longer, then add lentils and toast them while stirring for 1 minute.
• Add stock, sliced kale and salt, stir to combine and cover with a lid, cook for 10 minutes over medium heat, then take the lid and cook for 30 more minutes.
• A few minutes before the lentils are cooked stir in mushroom and truffle sauce and grate some parmesan cheese over it, stir to combine.
• The lentils should be tender but still hold their shape and the kale should be soft.