LENTILS WITH RICOTTA, KING PRAWNS AND LEMON
Chef Carmine Vitale, U Chevalier (SA)

  Time: 15 minutes
  Difficulty: easy
  Serves: 2

  INGREDIENTS

• 1 carrot

• 1 piece of celery

• extra virgin olive oil

• 200 g canned lentils, drained

• 125 g ricotta

• 10 king prawns

• 1 lemon peel, grated

• salt and pepper to taste

METHOD

Sauté gently the carrot and celery in a little oil until softened, then add the lentils and cook for about 10 minutes.

Mix the ricotta with salt and pepper. Shell and devein the prawns. Gently steam them until just cooked through.

Place the lentils in a serving dish, add the ricotta and prawns and sprinkle with the grated lemon peel to serve.