20 Minute Lentil Risotto with Mushroom and Sage
Simple vegan side dish that would be perfect for the holidays. A simple but delicious 20 minute risotto using lentils.
Ingredients
- 1.5 cups brown lentils
- 2 tablespoon olive oil or butter
- ½ onion diced
- 3 sage leaves finely chopped
- 1 cup chopped mushrooms
- 3 cloves minced garlic
- 3 cups vegetable stock
- ⅓ cup cashew milk or heavy cream
- pinch of salt and pepper to taste
Instructions
- In a pot add olive oil or melt butter over medium high heat.
- Add onions and garlic and cook for 3-5 minutes.
- Add the brown lentils, vegetable stock, and sage. Cook until liquid is almost completely absorbed. About 10 minutes
- Add in the mushrooms, cashew milk, salt and pepper. Stir to combine and let simmer for another 2-3 minutes.
- Enjoy!