Red lentils have a delicate taste perfect to match with strong-tasting ingredients such as gorgonzola and balsamic vinegar. Try our recipe of red lentil penne with gorgonzola, balsamic vinegar and onion broth. This dish with a surprising flavor, is ideal to swallow your guests.
250 g red lentil paste Marchesato
2 white onions
100 g of sweet gorgonzola
2 tablespoons of balsamic vinegar
1 tablespoon raw cane sugar
salt and pepper to taste.
Heat a tablespoon of oil in a pan with salt, pepper and sugar. Add the finely chopped onions, season for a few minutes, and then add a ladle of vegetable broth and a few mint leaves, and cook until softened.
Combine the lentil penne and cook by gradually adding some vegetable broth.
Cook for about 4 minutes, turn off the heat, finish with a pinch of pepper and a turn of oil and stir gently.
Transfer the penne to each dish together with the onions and their broth. Last with the gorgonzola cubes, a round of balsamic and some mint leaves.