Balsamic lentils with diced vegetables

Name: Balsamic lentils with diced vegetables
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 300 g Puy lenses; 1 Onion; 3 Carrots; 1 Stalk leek (leek); 2 TABLESPOONS Olive oil; 50 g Sugar; 80 ml white balsamic vinegar; 2-3 stem(s) Thyme; 7-10 Tbsp salt, pepper

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

300 g Puy lenses
1 Onion
3 Carrots
1 Stalk leek (leek)
2 TABLESPOONS Olive oil
50 g Sugar
80 ml white balsamic vinegar
2-3 stem(s) Thyme
7-10 Tbsp salt, pepper

Directions

1
Put the lentils in about 1 l boiling water. Cover and cook for about 20 minutes.
2
In the meantime, clean or wash and peel the onion, carrots and leek. Cut the vegetables into small cubes.
3
Heat the oil in a pot. Sauté the vegetable cubes while stirring. Sprinkle with sugar, caramelise slightly and deglaze with vinegar. Bring to the boil and simmer for 4-5 minutes.
4
In the meantime, drain the lentils in a sieve. Wash the thyme and shake dry. Pluck the leaves from the stems. Mix with lentils into the vegetables. Heat everything again. Season to taste with salt and pepper.