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Lentil Risotto with Rainbow Chard and Crispy Carrots
VANILLA AND BEAN15Ingredients
65Minutes
410Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup chana dal (or yellow split mung dal, 95g)
- 1 Tbsp. vegetable oil (divided, I use coconut oil)
- 1 cup arborio rice (rinsed and drained)
- 5 cups water (or Vegetable Broth divided - I use a mixture of 1/2 each)
- 1 tsp. fine sea salt (divided)
- 1 Tbsp. fresh ginger (grated - use a microplane or mince)
- 1 tsp. coarsely ground black pepper
- 1 tsp. cumin seed
- 10 cashews (broken into pieces - plus a few more for garnish)
- 10 curry leaves (optional - I left these out)
- 1 Tbsp. shallot (minced *See notes)
- 1 cup rainbow chard (chopped and packed)
- 1/2 tsp. garlic (Fresh, grated - use a microplane or mince)
- 3 Tbsp. vegetable oil (I use coconut oil)
- 2 carrots (peeled and cut into match sticks **See notes)
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NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories410Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat1g5% |
| Trans Fat0g |
| Cholesterol |
| Sodium650mg27% |
| Potassium410mg12% |
| Protein9g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate59g20% |
| Dietary Fiber7g28% |
| Sugars4g |
| Vitamin A110% |
| Vitamin C10% |
| Calcium6% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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