Ingredients

• 250g/9oz smoked ricotta (available from delicatessens and specialist cheese shops)
• 350g/12oz cooked mashed potato
• 1 free-range egg
• 450g/1lb plain flour
• salt and freshly ground black pepper
• 2 tbsp butter
• for frying
• 2 tbsp olive oil
• 1 onion
• sliced
• 1 garlic clove
• finely chopped
• 1 carrot
• finely chopped
• 1 celery stick
• finely chopped
• 1 red pepper
• finely chopped
• 1 green pepper
• finely chopped
• 50ml/2fl oz white wine
• 2 lemons
• juice and zest only
• 330g/12oz Puy lentils
• washed
• 400ml/14fl oz vegetable stock
• 1 tbsp chopped fresh parsley

Directions

• For the cheese dumplings
• place the smoked ricotta
• mashed potato and egg into a bowl and mix well to combine.
• Add the flour and mix to form a dough. Season well with salt and freshly ground black pepper.
• Roll the cheese mixture into 3cm-4cm/2in-2½in balls.
• Place the cheese dumplings into a pan of boiling water and cook until they rise to the surface of the water.
• Remove the cheese dumplings with a slotted spoon and drain on kitchen paper.
• For the casserole
• heat the oil in a pan over a medium heat
• then fry the onion
• garlic
• carrot
• celery
• red and green pepper until just soft.
• Add the wine and the lemon juice and zest and bring to the boil. Cook until the liquid has almost completely reduced.
• Add the lentils and stock and bring to the boil. Reduce the heat and simmer for 20-25 minutes
• or until the lentils are cooked through but still a little al dente.
• Add the parsley and season
• to taste
• with salt and freshly ground black pepper.
• To finish the cheese dumplings
• melt the two tablespoons of butter in a frying pan over a medium heat.
• Add the cheese dumplings and fry until crisp and golden-brown all over.
• To serve
• place three cheese dumplings into each bowl and spoon equal amounts of the casserole around each set of dumplings.