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Pasta Plate with Red Lentils and Brown Mushrooms

5 from 1 vote
Prep Time 30 mins
Total Time 30 mins
Course Dinner
Cuisine European
Servings 2 people

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.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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