Loin of Veal with Lentils

5 from 8 votes
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 1521 kcal


  • 600 g Loin of veal
  • 150 g Puilinsen
  • 100 g Diced carrots
  • 100 g Diced celeriac
  • 1 bunch Spring onions fresh
  • 4 Toes Garlic
  • 100 ml Dark veal stock
  • 50 g Clarified butter for frying


  • The meat is washed and dried. Then seared in a hot iron pan, nice and dark brown so that it has a lot of roasted aromas. At 180 degrees C it can continue to cook in the oven. About 15-20 minutes.
  • The lentils are cooked in the broth, bite-proof. Carrots and selölerie are also cooked in broth.
  • The lentils are mixed with the vegetables. The spring or and garlic is added. It is seasoned (salt, pepper).
  • The stock is boiled down to approx. 100 ml with a glass of red wine. Then thicken a little with flour butter.


Serving: 100gCalories: 1521kcalCarbohydrates: 0.1gProtein: 0.1gFat: 0.1g
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Written by John Myers

Professional Chef with 25 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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