Lentil Waffles with Tomatoes, Mozzarella and Wild Garlic Pesto

Ingredients

• 100 g Red lentils
• 2 cloves garlic
• 50 g Pine nuts
• 10 g wild garlic (2 handfuls)
• 4 tbsp olive oil
• Salt
• Pepper
• 100 ml milk (1.5% fat)
• 3 eggs (size M)
• 1 tsp Raw Sugar
• 45 g rice flour (3 tbsp)
• 350 g cherry tomatoes
• 125 g mini mozzarella balls (1 pack)

Instructions

1. 1.

   Rinse the lentils in a sieve and soak in cold water for about 1 1/2 hours. Then drain well in a sieve.

2. 2.

   Meanwhile, peel and finely chop the garlic for the pesto. Toast the pine nuts in a hot pan without fat for 3 minutes over medium heat. Remove and set aside a few nuts for garnish. Wash, shake dry, and roughly chop the wild garlic. Combine the pine nuts, wild garlic, 3 tbsp olive oil, and 3 tbsp water in a tall blender and purée with a hand blender until smooth. Season the pesto with salt and pepper.

3. 3.

   For the waffles, purée the lentils with milk in a blender until smooth. Add the eggs, sugar, rice flour, and 2 pinches of salt, mix into a smooth batter, and let stand in the refrigerator for 30 minutes.

4. 4.

   Heat a waffle iron and grease it lightly with olive oil. Fill in successively 1 small ladle of batter and cook into waffles for 2-3 minutes. Continue until all the batter is used. In the meantime, wash and halve the cherry tomatoes. Drain the mozzarella.

5. 5.

   Arrange the waffles on plates. Distribute the tomatoes, mozzarella, and reserved pine nuts on top, drizzle with pesto, and grind with pepper.