Oozy Red Lentil ‘Risotto’ with Red Wine & Sausages
I love a good red lentil ‘risotto’. All the oozy goodness with lots more protein and fibre than your boring old rice risotto. And not only that, no need to stir constantly!
Enough for: 2
Takes: 30 minutes
1 onion, peeled & diced
2-3 thick pork sausages, skins removed and meat crumbled into chunks
1 cup red wine
2 cups chicken or vegetable stock
200g (7oz) dried red lentils
2 handfuls grated parmesan + extra to serve
1. Heat a little oil in a medium saucepan and add onion. Cover and cook on a medium low heat, stirring occasionally for 5-10 minutes or until onion is soft.
2. When the onion is soft, increase the heat to medium high, add the sausages and cook for a few minutes until browned.
3. Add the lentils. Stir for a minute.
4. Add red wine and the stock. Stir well then simmer for 15-20 or until the stock is absorbed and the lentils are tender and oozy. If it gets too dry before the lentils are cooked, add a little water.
5. Add cheese and stir until combined. Taste and season. Serve with extra parmesan shaved over.
dairy-free / vegan – to be honest I can’t imagine risotto without the butter and cheese. But if you’re willing to give it a go use olive oil to fry the onion and finish with a tablespoon of tomato paste and more olive oil.
vegetarian – mushrooms are lovely instead of the sausages and replace the chicken stock with veggie stock.
use your imagination – pretty much any rice risotto can be adapted to the lentils. Just remember the lentils don’t need quite as much liquid as arborio rice.
different lentils – red lentils are best here because they break down to give that lovely oozy texture. Good old brown lentils will be fine but save your expensive Puy or French-style green lentils for other dishes.
onion-free – just skip it.
carb lovers / more substantial – serve garlic bread on the side.
more veg – add diced mushrooms, carrot and celery with the onions / garlic.
short on time – skip the onion and bring the red wine and stock to the boil in a separate saucepan while the sausages are browning.
Video version of the recipe
Waste Avoidance Strategy
onion - will keep in the pantry for months. Best if in a dark corner in a brown paper bag.
sausages – Will keep for a few days. If packaged in cryovac will keep for 5-6 days. Best to freeze if you need to store for longer OR poach the sausages (simmer gently in water for 15 minutes or until cooked through) then drain and keep in a container in the fridge. Cooked sausages will keep for a week in the fridge.
red wine – keep in the pantry. lasts much longer if hidden from the view of a certain Irishman
stock, lentils – keep in the pantry.
parmesan – keeps for longer in a chunk so only grate when you’re cooking. I wrap in waxed paper or baking paper and then keep in an airtight container or a sealed ziplock bag. I prefer this over just wrapping in cling wrap because the air in the container allows the cheese to breathe and not sweat but the container / plastic bag prevents from drying out in the dry fridge air. Either way will keep for months.