This is risotto in the most untraditional sense. In fact, if you wanted to argue that this isn’t even really risotto at all, you totally could. There’s no rice, there’s no white wine, there’s certainly no butter, and really, it’s made with a lot of atypical ingredients. But it’s completely delightful in the completely healthy kind of way. And in my opinion, is far easier to make than it’s more risotto like counterpart.
This may sound weird, but I love when lentils and split peas reach that mushy stage in their cooking. When they all meld together and it’s almost like a thick puree. It works the best with red lentils and green and yellow split peas, where you can cook then down until they thicken right up into a beautiful pile of mush. Okay, well it’s way more enjoyable than that. It’s dhal after all, and my favourite lentil pudding and lentil curry. And it’s also this risotto. This is what happens in this delightful green dish, and it is probably another reason why I love it so much. Plus the fact that it is green, which means it’s loaded with healthy goodness, lots of fiber and of course, protein packed. And whether you like mushy lentils, or don’t even know yet, give them a try in this dish. All joking aside, if you’re gluten free, just want a healthier risotto option, or truly don’t have the time or desire to fool around with the real deal, you probably will quite enjoy serving this on your table. Someone will probably figure out there’s no rice in it, but really, it tastes so good that they won’t mind. Well I don’t think so anyways. Give it a try and see how it goes! Enjoy!
Green Split Pea Risotto
Creamy risotto that is gluten free and vegan and loaded with protein and fiber from the split peas.
- 3 1/2 cups vegetable broth
- 4 tsp Bragg’s sauce, divided
- 1 tbsp apple cider vinegar
- 1 lemon
- 5 sprigs fresh dill
- 1/2 tsp coriander
- 1/2 tsp caraway
- 1 1/2 cup dry green split peas
- 1 tsp coconut oil
- 2 small zucchini, sliced
- 1 green pepper, sliced
- 12-15 cremini mushrooms, sliced
- 3 tbsp lemon infused white balsamic vinegar
- 1/4 cup Nutritional Yeast
- Salt and pepper
- Start by adding the vegetable broth, 2 teaspoons of Bragg’s sauce, apple cider vinegar, 2 wedges of lemon, 3 sprigs of dill, coriander, caraway and green split peas to a medium pot. Cook until peas are soft and start to go mushy. Once peas are mushy, remove lemon wedges and dill sprigs and discard.
- Meanwhile, saute zucchini, mushrooms and green pepper in coconut oil. Just before the finish cooking, deglaze the pan with remaining Bragg’s sauce and lemon balsamic vinegar. Set aside.
- When peas are nearly mushy, add vegetables into pot along with juice from the remainder of the lemon, nutritional yeast and salt and pepper to taste. Stir to combine and let simmer on low heat until thickened and creamy.
- Just before it finishes cooking, chop dill from the remaining two sprigs and add in. Stir to combine, remove from the heat and serve. Top with pumpkin seeds and enjoy!
What’s your favourite way to eat lentils?