Balsamic lentils

Ingredients for 4 servings:

• 200 g beluga lentils
• 1 onion(s)
• 1 clove(s) garlic
• 400 ml vegetable stock
• 2 carrots
• 1 sprig(s) rosemary
• 1 tbsp butter
• salt and pepper
• 6 tbsp balsamic vinegar
• 2 tbsp sugar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

Fine side dish to fish

Finely dice the onion, garlic, and carrots. Heat the balsamic vinegar and sugar in a saucepan, stirring frequently and allowing it to reduce slightly. When it has a thick consistency, add the vegetables and sauté briefly, then add the lentils and sauté briefly. Top up with vegetable stock, stir, add the rosemary sprig, and simmer over medium heat for 35-40 minutes, until the lentils are tender but still have a slight bite. Remove the rosemary, season with salt, pepper, and perhaps more balsamic vinegar or sugar, thicken with a little butter, and serve with fried fish.