Beluga lentil rice pan

Ingredients for 2 servings:

• 1 cup beluga lentils
• 1 ½ cup(s) bouillon vegetables, or brunoise-cut soup vegetables
• 1 cup risotto rice
• ½ onion(s)
• 1 bay leaf
• Butter for frying
• 1 cup white wine, dry
• ½ liter vegetable broth, hot, approx.
• Salt
• 100 g crème fraîche with herbs, optional

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Use a normal coffee cup for measuring! Wash the lentils, drain well, bring to a boil with 3 cups of water, simmer for 5 minutes, reduce heat to low, and simmer for a further 15 minutes. Check occasionally; the water is evaporating; nothing should be burning. If not, add a little more water. The lentils can still have a bit of bite. Dice the onion and sauté in hot butter. Add the stock vegetables and rice and sauté for a few minutes until translucent. Deglaze with the wine and add the bay leaf. Allow the wine to evaporate, then add a little more hot vegetable stock, risotto style, stirring constantly. Continue until the rice begins to cook noticeably. Add the lentils and stir in. Simmer for a further 15 minutes, then season to taste. If you like, you can stir in crème fraîche with herbs, but it’s delicious just the way it is. I served it with fried cod fillet.