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Balsamic lentils with vegetables

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Ingredients for 2 servings:

  • 150 g mountain lentils
  • ½ onion(s), finely diced
  • 1 ½ carrot(s), diced
  • ½ stalk(s) leek, diced
  • 1 tbsp oil for frying
  • 25 g sugar
  • 40 ml balsamic vinegar, lighter
  • 1 sprig of thyme
  • Salt and pepper from the mill
  • nutmeg
  • 1 tbsp parsley, finely chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Add the lentils to approximately 1 liter of salted water and cook for approximately 20 minutes until tender. Sauté the onions, carrots, and leeks in the hot oil, stirring occasionally. Sprinkle with sugar, caramelize lightly, deglaze with vinegar, and simmer for 4-5 minutes. Drain the lentils in a sieve. Wash the thyme and pluck the leaves from the stems. Mix with the lentils and vegetables. Heat everything back up. Season with salt, pepper, and nutmeg. Serve sprinkled with parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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