Mountain lentils with potato croutons

Name: Mountain lentils with potato croutons
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 200 g Mountain Lenses; 1 red onion; 2 medium-sized carrots; 2 Branches of rosemary; 2 Garlic cloves; 500 g waxy potatoes; 6 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 str. tbsp. sugar; 4 TABLESPOONS Balsamic vinegar; 7-10 Tbsp a few squirts of Tabasco

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

200 g Mountain Lenses
1 red onion
2 medium-sized carrots
2 Branches of rosemary
2 Garlic cloves
500 g waxy potatoes
6 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 str. tbsp. sugar
4 TABLESPOONS Balsamic vinegar
7-10 Tbsp a few squirts of Tabasco

Directions

1
Soak the lentils in plenty of cold water overnight.
2
Peel onion and cut into thin rings. Clean, peel, wash and finely dice the carrots. Wash the rosemary, shake dry, pluck off needles and chop. Peel garlic and press it through a garlic press.
3
Peel, wash and chop the potatoes. Heat 2 tablespoons of oil in a frying pan. Fry the potatoes in it all around for about 15 minutes until crispy. Season with salt and pepper.
4
In the meantime drain the lentils. Heat 4 tablespoons of oil in a frying pan. Brown the onion rings in it. Add the lentils, carrots, garlic and rosemary and steam for about 5 minutes, turning occasionally.
5
Sprinkle sugar over it and let it melt. Deglaze with vinegar and 4-5 tablespoons of water, bring to the boil and simmer for 2-3 minutes. Season to taste with salt and Tabasco. Arrange lentil vegetables and sprinkle with potato croutons.