Balsamic lentils with Kasseler and roasted ciabatta

Name: Balsamic lentils with Kasseler and roasted ciabatta
Cook time: 20 min
Total time: 20 min
Yield: 3
Ingredients: 2 Ciabatta bread roll (approx. 100 g); 2-3 TABLESPOONS Oil; 300 g tripped chop of Kasseler; 1 (approx. 300 g; leek) big stick of leek; 1 can(s) (850 ml) Lentils with soup vegetables; 1 TABLESPOON Instant vegetable stock; 1/2 potty Basil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 3-6 TABLESPOONS Balsamic vinegar

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 3

2 Ciabatta bread roll (approx. 100 g)
2-3 TABLESPOONS Oil
300 g tripped chop of Kasseler
1 (approx. 300 g; leek) big stick of leek
1 can(s) (850 ml) Lentils with soup vegetables
1 TABLESPOON Instant vegetable stock
1/2 potty Basil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
3-6 TABLESPOONS Balsamic vinegar

Directions

1
Cut the ciabatta buns into 8 slices. Heat oil in a pot. Fry the rolls for about 2 minutes on each side until golden brown. Take out and drain on kitchen paper. Wash the slices, dab dry and lay them on top of each other.
2
First cut into strips, then into cubes. Clean the leek, wash thoroughly and cut into rings. Sauté the smoked pork loin in the frying fat. Add the leek and fry until transparent. Add the lentils. Deglaze with a good 1/4 litre of water and bring to the boil.
3
Stir in the stock and simmer for about 10 minutes. Wash the basil and cut into strips. Season lentils with salt, pepper, 1 pinch of sugar and balsamic vinegar. Serve with ciabatta and sprinkle with basil.