Rump steak with lentils and tomatoes

Name: Rump steak with lentils and tomatoes
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 Onions; 2 Garlic cloves; 3 TABLESPOONS Sunflower oil; 200 g Dish lenses; 4 TABLESPOONS Tomato paste; 1/2 l Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Honey; 4 Rump steaks (approx. 200 g each); 200 g Tomatoes; 4 Stem(s) Marjoram

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 Onions
2 Garlic cloves
3 TABLESPOONS Sunflower oil
200 g Dish lenses
4 TABLESPOONS Tomato paste
1/2 l Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Honey
4 Rump steaks (approx. 200 g each)
200 g Tomatoes
4 Stem(s) Marjoram

Directions

1
Peel and finely dice the onions and garlic. Heat 1 tablespoon of oil in a saucepan, fry the onion and garlic over a low heat until transparent. Add the lentils and sauté briefly.
2
Stir in tomato paste, add stock and 1/4 litre of water. Bring to the boil and cook for about 45 minutes. Season to taste with salt, pepper and honey. Wash the meat, dab dry. Heat 2 tablespoons of oil in a pan.
3
Fry the meat on each side for about 3 minutes. Season with salt and pepper. Remove from the pan, keep warm and let it rest. Wash, clean and slice the tomatoes. Add to the lentils 5 minutes before the end of the cooking time and stir in.
4
Wash the marjoram, shake dry, pluck the leaves from the stalks. Arrange lentils and meat on plates and sprinkle with marjoram leaves. Delicious with baguette.