Garlic and Green Lentil Risotto

Preparation info
  • Serves


    • Difficulty


Appears in
Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

  • About

In Gujurat, the staple dish is kichri, a mixture of rice and lentils, which was the original inspiration for kedgeree. Here I have combined an Italian-style risotto with lentils, and flavoured it with an Indian mixture of herbs and spices.


  • 1.2–1.25 litres (2–2¼ pints) chicken or vegetable stock
  • 1–2 fresh red chillis


Bring the stock up to the boil in a saucepan, and allow it to simmer gently throughout the making of your risotto. Cut the chillies open under running water, discard the seeds and stem and slice very finely across.

Melt 50g (2