Burrata on lentils with red sauce

Celebrity chefs are creating more and more recipes from lentils and beans. These are super healthy, help to prevent cardiovascular disease and diabetes, and have always been a part of Mediterranean diets. But they are still fairly new to gourmet cooking.

The following recipe is my twist of a recent TV-clip shown on the French TV’s evening news.

2 servings

About 120 ml dried green lentils

1 large burrata

For the sauce:

1 red paprika

1 shallot, chopped

1 clove garlic, minced

1 tbsp. olive oil

200 ml white wine

1 tsp. tomato purée

Freshly ground black pepper

A pinch of salt (optional)

Wash and halve a red paprika. Remove all the seeds. Roast in 210° C for 20- 25 minutes until the skin is somewhat blackened and easy to peel. Set aside to cool, then peel and chop.

Meanwhile cook the green lentils according to the advice on the package. Cover and set aside.

Warm 1 tbsp. olive oil over medium heat in a saucepan and sauté the shallot and garlic for 5 minutes. Pour  in the white wine and continue cooking for 5 more minutes until somewhat reduced. Add the red paprika, tomato purée, and some black pepper. With a handheld mixer, purée the sauce. Press it through a sieve into a smooth consistence.

Divide the lentils into a bed on the plates. Halve the burrata and place on top of the lentils. Divide the red sauce over the burrata. Serve with some green salad and good whole wheat bread for a balanced meal.