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