Burrata with lentils

Burrata with lentils

Total: 30 min. | Active: 30 min.
vegetarian, gluten-free
Nutritional value / person: 816 kcal
, Fat: 53 g
, Carbohydrate: 45 g
, Protein: 33 g
Spicy lentils in a tomato sauce form the basis for this simple summer dish. The mild and creamy burrata balances out the spicy sauce, while the fresh basil provides an aromatic finish and adds a lovely summery touch. I love this dish on warm days when I want to eat something nourishing but not too heavy.

Ingredients

4 person

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Lentils

2 tbsp olive oil
2 garlic cloves, squeezed
250 g red lentils
1 tin peeled tomatoes (approx. 400 g)
350 g puréed tomatoes
50 g tomato puree
100 g cream cheese
2 dl water
2 tsp paprika
1 tsp onion powder
1 tsp ground cumin
1 tsp salt
a little pepper

To serve

4 burrata
1 bunch basil, roughly chopped
salt and pepper to taste
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How it's done

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Lentils

Heat the oil in a wide non-stick frying pan. Briefly fry the garlic. Add the lentils and all the other ingredients up to and including the ground cumin, mix, bring to the boil. Reduce the heat, simmer for approx. 20 mins., season.

To serve

Plate up the lentils. Place the burrata on top, gently pull apart using two forks. Garnish with the basil, season.

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