Summary

Ingredients

• 200 g lentils, brown or reen
• water
• 2 cloves garlic, cut into thin slices
• 1 bay leaf
• 1 medium onion (s), red, cut into cubes
• 1 bunch parsley, smooth, chopped
• 3 tablespoon balsamic vinegar
• 2 tablespoon broth, strong
• 1 teaspoon mustard
• 5 tablespoon olive oil
• some salt and pepper from the mill
• 250 g cherry tomato (s)
• 50 g parmesan in one piece
• some powdered sugar
• some oregano, dried

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Instructions

1. Halve the cherry tomatoes, place them on a tray with the cut surface facing up and sprinkle with a little powdered sugar and a little oregano. Bake in the middle of the oven preheated to 130 ° C for about 45 minutes.
2. Bring the washed lentils with the bay leaf and garlic to the boil in water (the lentils should just be covered), cover and simmer on a low fire for about 30 minutes, depending on the variety.
3. Mix the balsamic vinegar, broth, mustard, salt and pepper well and mix with the olive oil to a creamy sauce. Add the onions and parsley. Drain the lentils and mix with the sauce while hot.
4. Arrange the lentils on 4 plates. Spread the still warm baked tomatoes on top and grate the parmesan cheese over it.