Summary

Ingredients

• 150 g lentils, red
• 500 ml vegetable stock
• 150 g rocket
• 300 g lamb fillet (s)
• 1 bunch thyme
• 2 tablespoon oil, (olive oil)
• 100 ml apple juice
• 100 ml port or beef broth
• 1 teaspoon honey
• 1 clove garlic
• salt
• some lemon juice

Print Recipe Pin Recipe

Instructions

1. Bring the vegetable stock to a boil. Rinse the lentils on a sieve and cook in the broth for about 5 minutes. Clean the rocket and cut into pieces. Heat the oil in the pan. Rinse the lamb fillet and pat dry. Pluck the thyme leaves from the stalks, place in the hot oil with the lamb fillets and fry for about 5 minutes. Take the meat out of the pan and wrap it in aluminum foil and keep it warm. Add apple juice, port wine (or beef broth) and honey to the frying fat and bring to the boil. Season to taste with salt, pepper, crushed garlic and lemon juice. Place the drained lentils and rocket on a plate and pour the meat stock over it. Season the meat with salt and pepper, cut into slices and serve on the salad.