Summary

Ingredients

• 400 g lentils, red
• 30 ml olive oil
• 2 cloves garlic)
• 1 teaspoon salt
• 1 onion (s)
• 1 carrot (s)
• 1 leek
• 1 piece (s) celery, size to taste
• 3 tablespoon tomato paste
• 0.75 liter ¾ vegetable stock
• 1 sprig thyme
• 2 tablespoon honey
• 1 bunch chives
• 60 ml vinegar
• salt and pepper
• Cayenne pepper

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Instructions

1. Rinse the red lentils under cold running water and drain well. Grind the garlic cloves with the salt in a mortar.
2. Heat the olive oil in a saucepan and sweat the cloves of garlic, grated with salt. Cut the onion, carrot, leek and celery into fine cubes, add to the garlic oil and sauté briefly. Stir in the tomato paste and pour in the vegetable stock. Bring to a boil. Drain the lentils well, add them to the stock and simmer over a moderate heat for 30-40 minutes.
3. Pull the vinegar under the lentil vegetables and add the sprig of thyme. Season with salt, pepper, cayenne pepper and honey. Let simmer for another 10-15 minutes over moderate heat.
4. At the end of the cooking time, season the lentil vegetables again, arrange and serve sprinkled with freshly cut chives.