Lentil pasta with lentil cream, passion fruit and hazelnuts
Soak the lentils overnight. On the following day, boil the lentils in 300 ml vegetable stock for around 20 minutes, then strain them.
Heat up some olive oil in a pan.
Peel and finely chop the onion and sauté it in the hot oil. Deglaze with white wine.
Add the cooked lentils, cover with the remaining stock and leave to boil for 10 minutes.
Blend the ingredients into a smooth cream using a hand blender, season with salt and pepper and keep warm until further use.
Cook the lentil pasta in boiling salted water according to the packaging instructions.
Wash the mint, shake it dry and chop the leaves.
Toast the hazelnuts in a non-oiled frying pan, add the lentil pasta, mint and some olive oil and mix everything together.
Pour the lentil cream onto a plate, put the pasta with mint and hazelnuts on top, then garnish with hazelnuts, mint leaves and fresh passion fruit pulp.
- 150 g red lentils
- 600 ml vegetable stock
- ½ onion
- 100 ml white wine
- 200 g lentil pasta
- ½ bunch of mint
- 80 g hazelnuts
- Olive oil
- Ground salt & pepper
- Passion fruit pulp