- 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
- 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.