RISOTTO WITH LENTILS

This a very easy dish to make, but the preparation begins a day in advance if you need to soak the lentils. Some varieties available today, such as the green lentils from France, do not require presoaking-check the directions on the package. You also need to pay attention to the cooking of the lentils; if they seem to be becoming tender quite quickly, cut the time so that they finish with the rice.

FOR 6 SERVINGS

INGREDIENTS

1/2 pound lentils, soaked in cold water overnight (see above)
2 tablespoons extra virgin olive oil
1 medium onion, chopped
Handful of minced Italian parsley
4 cups or more good-quality vegetable broth
1 1/2 cups Italian rice (see page 81) Salt
Freshly ground black pepper or paprika
1/4 cup of hummus and 1 tbsp of nutritional yeast

Drain the lentils, place them in a fresh pot of water, bring to a boil, and cook until slightly underdone, 10 to 15 minutes. Drain again, reserving the cooking water.

Heat the olive oil in a large saucepan over medium heat, add the onion, and cook slowly, stirring, until the onion is very lightly browned; stir in the parsley. Add the lentils and 2 cups of the broth and continue to cook for 10 minutes. Stir in the rice and gradually add more broth, until the lentils and rice reach the right point of doneness-tender, soft, but with enough body to leave a little wave when a spoon is passed through. Combine the hummus into the rice and add salt and pepper to taste.