Thyme steaks with balsamic lentils

Name: Thyme steaks with balsamic lentils
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Carrots; 1 collar Spring onions; 3 TABLESPOONS Oil; 250 g red lentils; 1 TEASPOON Vegetable broth (instant); 4 Stem(s) Thyme; 8 thin steaks (approx. 60 g each); 7-10 Tbsp salt, pepper; 7-10 Tbsp Sugar; 8 TABLESPOONS Balsamic vinegar

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Carrots
1 collar Spring onions
3 TABLESPOONS Oil
250 g red lentils
1 TEASPOON Vegetable broth (instant)
4 Stem(s) Thyme
8 thin steaks (approx. 60 g each)
7-10 Tbsp salt, pepper
7-10 Tbsp Sugar
8 TABLESPOONS Balsamic vinegar

Directions

1
Peel, wash and slice the carrots. Clean and wash spring onions and cut them into rings. Fry both in 1 tablespoon of hot oil. Add lentils, 1⁄2 l water and stock. Bring to the boil, cover and simmer for 8-10 minutes.
2
Wash the thyme, dab dry and chop coarsely. Dab steaks dry. Fry in 2 tablespoons of hot oil on each side for about 1 minute, season with salt and pepper. Fry the thyme briefly. Remove the steaks.
3
Deglaze the roasting set with 1⁄8 l water and vinegar, bring to the boil. Boil down for about 3 minutes. Add to the lentil vegetables, season with salt, pepper and sugar. Arrange everything. With it: Ciabatta.