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balsamic lentils

From chef Michael Knight, Dornbirn




(Photo: Frigesch Lampelmayer ©)

balsamic vinegar can be used in many ways. This a recipe from Michael Knight cuisine with a creative combination of ingredients.

200g lentils (green lentils, which need not be soaked)
400 ml chicken stock
1 / 8 l white wine carrots

50 g 50 g 50 g shallots, celery

1 tablespoon spicy mustard 2 tablespoons honey

30 ml balsamic vinegar
1 sprig thyme 1 sprig rosemary

pinch of salt, pepper and ground coriander olive oil



first Carrots, celery and scallions cut into cubes.
second Heat olive oil in a saucepan.
third Add the lentils, carrots, celery and shallots and sauté.
third Add the herbs and continue to fry over medium flame.
4th Stir in mustard and honey.
5th Deglaze with balsamic vinegar and bring to the boil.
6th Add the chicken stock and white wine and simmer for about 1 hour.
7th Lentils spice and serve.