- 200 g red lentil pasta
- 250 g samphire
- fresh truffles
- cold pressed hemp oil Hannah biz
- fleur de sel
Drain the cooked pasta and leave enough water to cover the bottom of the pan, add the sliced samphire, bring to a boil and stir. Serve on a plate and then add grated fresh truffles and cold pressed hemp oil on top. Add a pinch of fleur de sel, to taste.