200g (1 cup) green French-style lentils (w Kale - below)2 Tbsp soy sauce
2 Tbsp sherry vinegar
8 Tbsp fresh ricotta
2 handfuls fresh parsley
Lug EVO oil
Black pepper
Rinse lentils and cover (well) with water in a saucepan. Cover and bring to boil, remove lid and simmer about 20 minutes, till tender. Drain, return to pan and stir through soy & vinegar. Serve with ricotta, parsley, oil & pepper.
Used 150g lentils, all other quantities the same, served on bed of kale (4 fronds) scrunched with EVO oil, pinch salt & then another dash of sherry vinegar.
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