Mountain lentils with rosemary

Name: Mountain lentils with rosemary
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 200 g Mountain lentils (small brown lenses); 1 red onion; 250 g Carrots; 3 Branches of rosemary; 2 Garlic cloves; 6 TABLESPOONS Olive oil; 2 TABLESPOONS Sugar; 4 TABLESPOONS Apple vinegar (white or dark balsamic vinegar tastes better); 7-10 Tbsp Salt; 7-10 Tbsp green or red pepper sauce; 500 g waxy potatoes

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

200 g Mountain lentils (small brown lenses)
1 red onion
250 g Carrots
3 Branches of rosemary
2 Garlic cloves
6 TABLESPOONS Olive oil
2 TABLESPOONS Sugar
4 TABLESPOONS Apple vinegar (white or dark balsamic vinegar tastes better)
7-10 Tbsp Salt
7-10 Tbsp green or red pepper sauce
500 g waxy potatoes

Directions

1
Cover the lentils with water and soak overnight. Peel and slice the onion. Clean and peel the carrots and cut them into fine cubes (Brunnoise). Wash the rosemary, shake dry, pluck needles from the twigs and chop. Peel garlic.
2
Pour lentils into a sieve. Heat 4 tablespoons of oil in a pan. Add the lentils and braise for about 10 minutes. After 4 minutes add onion, carrot and rosemary. Press the garlic into the pan with a garlic press. Caramelise with sugar and deglaze with vinegar. Season to taste with salt and pepper sauce. Peel, wash and dice the potatoes. Heat 2 tablespoons of oil and fry the potatoes until crispy all around.
3
Caramelise with sugar and deglaze with vinegar. Season to taste with salt and pepper sauce. Peel, wash and dice the potatoes. Heat 2 tablespoons of oil and fry the potatoes until crispy all around. Season with salt. Arrange lentils with hot potatoes on plates
4
Waiting time approx. 12 hours