John Myers
Pastaplata með rauðum linsum og brúnum sveppum
Fullkominn pastaplata með rauðum linsum og brúnum sveppum uppskrift með mynd og einföldum skref-fyrir-skref leiðbeiningum.
- 150 g rauðar linsur
- 100 g 2 Zwiebeln
- 2 msk Sólblómaolía
- 300 ml kjúklingasoð (1 tsk instant seyði)
- 3 stórar klípur Gróft sjávarsalt úr kvörninni
- 3 stórar klípur Litríkur pipar úr kvörninni
- 1 kraftmikill skvetta Sítrónusafi
- 150 g brúnir sveppir
- 4 msk Sólblómaolía
- 1 msk sæt sojasósa
- 3 stórar klípur Gróft sjávarsalt úr kvörninni
- 3 stórar klípur Litríkur pipar úr kvörninni
- 100 g Gorgonzola
- 2 Basilikumspitzen zum Garnieren
- Peel the onions and finely dice them. Heat sunflower oil (2 tbsp) in a saucepan, fry the onion cubes in it, add the red lentils, fry briefly and pour over the chicken stock (300 ml). Let everything simmer / cook with the lid for approx. 8 – 10 minutes. Finally, with coarse sea salt from the mill (3 big pinches), colored pepper from the mill (3 big pinches) and lemon juice (1 strong dash of seasoning / season to taste. Clean / brush the mushrooms, remove the stems and cut into slices. In a pan Heat sunflower oil (4 tbsp), add the mushroom slices, fry / stir-fry for about 1 – 2 minutes, drizzle with sweet soy sauce (1 tbsp) and sprinkle with coarse sea salt from the mill (3 big pinches) and colored pepper from the mill ( 3 big pinches), cut the gorgonzola into small slices, divide the red lentils on 2 pasta plates, place the mushrooms and the gorgonzola on top, garnish both plates with a basil tip, serve.
