Summary

Ingredients

• 100 g lentils (belua)
• 2 shallot (s)
• 1 clove garlic
• Vegetable broth
• 2 tablespoon olive oil, more your choice
• some soup powder (tomato), or 1 tablespoon dried, chopped tomatoes
• 2 tomato (s)
• 2 tablespoon balsamic vinegar
• sea-salt
• pepper

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Instructions

1. Cook the lentils with a finely diced shallot and the garlic clove in the vegetable stock for approx. 30 - 45 minutes.
2. Dice the second shallot and sauté in olive oil. Add the lentils and tomato powder or sun-dried tomatoes and toss briefly. Dice tomatoes and add to the lukewarm lentils. Season with balsamic vinegar, olive oil, pepper and salt.
3. Instead of the dried tomatoes, I use some tomato soup powder from Gefro.