John Myers
Contents
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Ingredients
- 150 g Red lentils
- 100 g 2 Onions
- 2 tbsp Sunflower oil
- 300 ml Chicken broth (1 teaspoon instant broth)
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 1 powerful splash Lemon juice
- 150 g Brown mushrooms
- 4 tbsp Sunflower oil
- 1 tbsp Sweet soy sauce
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 100 g Gorgonzola
- 2 basil tips for garnish
Instructions
- 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.
