Balsamic Lentils

AUTHOR
Avis Adkins
DIFFICULTY
very easy
RATING
4 2
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 6
  • 500 g green Le Puy lentils
  • 2 Onions
  • 600 g Carrots
  • 1 (approx. 400 g) large stick of leek (leek)
  • 4 Stem(s) Thyme
  • 6-8 TABLESPOONS Olive oil
  • 75 g Sugar
  • 125-150 ml white balsamic vinegar
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper

Directions

  1. 1

    Put the lentils in 1.5 litres of boiling water, bring to the boil, cover and cook for about 20 minutes. In the meantime peel and finely dice the onions and carrots. Clean and wash the leek, cut in half lengthwise and dice finely. Wash the thyme, shake dry, put something aside for garnishing. Pluck the remaining leaves from the stems

  2. 2

    Heat olive oil in a wide saucepan. Add the onions, leek, carrots and thyme and steam for about 10 minutes, turning. Sprinkle with sugar, caramelise slightly and deglaze with vinegar. Bring to the boil and simmer for 4-5 minutes

  3. 3

    Drain the lentils well in a sieve and add to the vegetables. Heat again and season with salt and pepper. Arrange the lentils garnished with thyme

Nutrition Facts

KCAL
440 kcal
CARBS
62 g
FATS
12 g
PROTEINS
22 g