John Myers
Ingredients for 2 servings:
- 5 m.-large tomato(s)
- 100 g lentils, black or red
- ½ liter vegetable broth
- 3 tbsp crème fraîche
- 125 g mini mozzarella
- salt and pepper
- Paprika powder
- Parsley
- oil
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
very simple but delicious
Wash and peel the tomatoes. To peel them, make a cross-shaped incision on top and place them in boiling water for about 5 minutes. The skin will then loosen and can be peeled off with a knife. Quarter the peeled tomatoes and remove the stems. Heat a little oil, add the tomatoes first, then the vegetable stock. Bring to a boil, then simmer over low heat for about 20 minutes. Pre-cook the lentils in twice the amount of liquid. Make sure they are not overcooked, so they still have a bit of “bite.” I prefer black lentils because they retain their bite and don’t overcook as quickly as red lentils. Add the lentils and mozzarella to the tomatoes and stock just before serving. Season with crème fraîche and salt, pepper, and paprika. Add the parsley.
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