Balsamic lentils & variation with burrata and pumpkin

Prep Time 15

Cook Time 20

Dauer: 35

Schwierigkeitsgrad: Light

Personen: 4

Cook the lentils in the vegetable stock until they are soft.
Peel and finely dice the onion. Then sauté in olive oil in a pan. Season with salt, pepper and thyme.
Lift the lentils out of the stock with a slotted spoon and add to the pan. Deglaze with half of the balsamic vinegar, mix well and reduce a little. If necessary, add a spoonful or two of the vegetable stock to lengthen the broth a little.
Whisk together the olive oil, mustard, the rest of the balsamic vinegar, honey, salt and pepper to make a sauce. Mix with the lentils and serve.

Finely dice a Hokkaido pumpkin and sauté in a little olive oil. Don't forget the salt and pepper. Deglaze the cubes with 2 tbsp balsamic vinegar just before they are cooked and then mix with the lentils. Serve the pumpkin and lentil vegetables on plates and top with a scoop of burrata.