allgemein, pasta_und_reis, vegetarisch


A recipe by Stevan Paul.
Ingredients for 4 persons

2 onions
1 clove garlic
2 sticks celery
1 large beef tomato
1/2 – 1 red hot pepper (to taste)
12 tbsp. olive oil
5 tbsp. TOMAMI # 1 (buy here)
250 g brown lentils (Paradina lentils)
A handful of sage leaves
80 g breadcrumbs
30-40 g ricotta per person
120 g of your favourite pasta per person
40 g melted butter
20 g finely grated Parmesan


Peel the onions and garlic and finely dice. Cut the celery into three pieces, cut lengthwise into strips, then cut into thin cubes. Chop the tomato roughly. Cut the pepper into rings to taste. Heat 6 tablespoons of olive oil in a saucepan, fry the celery and onions until they are glassy. Add the hot peppers and tomato with Tomami and fry for 3 minutes. Stir in the lentils, fill with water and bring to the boil. Cover the lentils and simmer gently for 1 hour.

In the meantime fry the sage leaves (in small batches – careful the oil might spatter) in a pan in 6 tablespoons of hot olive oil. Remove and drain on kitchen paper. Add the crumbs to the oil and stir-fry – add a little salt. Divide the ricotta into rough portions.
Cook the noodles in salted water according to the instructions on the package, drain and allow to drip and mix with the butter and Parmesan cheese while still hot. Serve on warmed plates with the lentils. Serve with ricotta, sprinkle with breadcrumbs and sage.

Preparation time: 30 minutes
A recipe by Stevan Paul. Stevan Paul is a German food stylist, journalist and author of several books, the latest “Cooking: Really Good Cooking – Easy to Combine – unlimited possibilities”.