Saturday, January 17, 2009


Linsotto is a swedish term for risotto, but made with lentils. Lentil in swedish is "lins." Therefore - Linsotto! I got the basis of this recipe from a Christmas gift recipe book (Thanks, Heike!) by Sanna Ehdin, but as always I make my own small changes.
Sanna Ehdin is a Swedish nutritionist, speaker and specialist and has written many books about self-healing and the capacity for inner success, and I've only just gotten started in reading more from her. One of her latest books is about cooking and eating REAL FOOD. Not processed, "light" or "diet" versions or ready-made that the mainstream grocery stores are offering, but food cooked with raw ingredients, using the oils, herbs and spices that are good for you and helps your body fight off disease. Right now, I'm trying to loose some weight, and I've been looking for a way to really change what I eat day to day, and not really diet, but find food that makes me feel good on all levels - including growing it myself or picking it because the color or shape appeals to me, spending time on cooking the food and then enjoying it with someone special.

I digress. :-) Here's the recipe for linsotto:

2 cloves of garlic, minced
1 teaspoon ground cumin
2 teaspoons shredded fresh ginger or 1 teaspoon ground ginger
1 tablespoon coconut oil

4 dl (1 3/4 cup) red lentils
8 dl (3 1/2 cups) vegetable bouillon or vegetable broth (you can substitute with chicken broth as well, I did)
1 large chopped tomato

5-6 sliced fresh mushrooms (I used button because that's what I had at home, but I'm sure you can use what you have or like the best)

Shredded Parmesan Cheese (I used about 1/2 cup)
Coriander (or thyme, or basil......), preferrably fresh, but dry is fine too.

1. Sautee the garlic, ginger and cumin in the coconut oil over medium heat
2. Add the lentils (dry) and saute for another minute or so

3. Keep the heat on medium-low and add 1/2 cup of the bouillon or broth at a time. Let the lentils soak up each 1/2 cup liquid before you add the next.

4. At the end your lentils should be nice and soft and a little creamy
5. Add in the chopped tomatoes, mushrooms and cheese. Stir and

I can see LOTS of variations on this as well - maybe some black beans, avocado with the tomatoes. Maybe olives and feta cheese.

If you make it, let me know what variation you used!

Sorry - no picture this time! I'll update the post the next time I make this. :-)


JP said...

I came accross your blog and I like it. I'm sure I'll be borrowing a recipe or two. I noticed you have similar interests as my wife and I do, so I thought I'd share your blog with you. If nothing else, it's something to read when you're bored... :o)

JP said...

Doh! That should read "share OUR blog with you"... :o)

inadvertent farmer said...

Lentils are my all time fave and when you add mushrooms...ahhh heaven in your mouth! I am certainly going to try this, thanks for visiting my blog. I'm excited to find yours, I'm always looks for more good recipes! Kim