Summary

Ingredients

• 2 medium carrot (s)
• 1 bunch spring onion (s)
• 4 stalks thyme
• 625 ml water, approx
• 3 tablespoon olive oil
• 250 g lentils, red
• 1 ½ teaspoon beef broth, instant
• 4 steak (s) (beef minute steaks, 120 g each)
• salt and pepper
• 0.5 teaspoon ½ sugar
• 8 tablespoon balsamic vinegar

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Instructions

1. Peel, wash and slice the carrots. Clean and wash the spring onions and cut diagonally into rings. Wash and roughly chop the thyme.
2. Heat 1 tablespoon of olive oil in a saucepan. Sweat the spring onions and carrots in it. Deglaze with a good 500 ml of water and bring to the boil. Stir in the lentils with 1 teaspoon of broth. Cover and simmer for approx. 7 minutes.
3. Heat 2 tablespoons of olive oil in a pan and fry the steaks for about 1 minute on each side. Let the thyme fry briefly. Season the steaks with salt and pepper and remove. Deglaze the roast set with 125 ml water and balsamic vinegar and bring to the boil. Stir in 1/2 teaspoon of the stock and let it simmer for about 3 minutes.
4. Add the lentil vegetables and season with salt, pepper and 1/2 teaspoon sugar. Divide the vegetables on 4 plates and place the steaks on top. Ciabatta tastes good with it.