Balsamic lentils with Kasseler & roasted Ciabatta

Name: Balsamic lentils with Kasseler & roasted Ciabatta
Cook time: 30 min
Total time: 30 min
Yield: 3
Ingredients: 2 Ciabatta bread roll or 1/2 ciabatta; 3-4 Tbsp Oil; 300 g tripped chop of Kasseler; 1 big stick of leek; 1 can(s) (850 ml) Lenses; 1 TEASPOON Vegetable broth; 3-4 Stem(s) Basil; 7-10 Tbsp salt, pepper; 3-6 TABLESPOONS Balsamic vinegar

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 3

2 Ciabatta bread roll or 1/2 ciabatta
3-4 Tbsp Oil
300 g tripped chop of Kasseler
1 big stick of leek
1 can(s) (850 ml) Lenses
1 TEASPOON Vegetable broth
3-4 Stem(s) Basil
7-10 Tbsp salt, pepper
3-6 TABLESPOONS Balsamic vinegar

Directions

1
Cut the ciabatta into 6-9 slices. Heat 2-3 tablespoons of oil in a wide saucepan. Fry the slices of bread in it in 2 portions on each side until golden brown and take them out
2
Dab the cured pork and cut into cubes. Heat 1 tablespoon of oil in a saucepan and fry the meat in it. Clean and wash the leek, cut into rings and steam briefly
3
Add lenses. Stir in 1/4-3/8 l water and stock
4
Bring everything to the boil, cover and simmer for about 10 minutes. Wash and pluck the basil and cut into strips
5
Season lentils with salt, pepper and balsamic vinegar. Serve with ciabatta and sprinkle with basil