Roastbeef with Lentils

Ingredients

• 200 g table lentils
• 1 handful mixed herbs (e.g., thyme, rosemary)
• 1 tbsp colorful peppercorns
• 4 tbsp olive oil
• 1 kg roastbeef (pre‑cooked)
• Salt
• 2 onions
• 2 Tomatoes
• 400 ml vegetable broth (warm)
• 125 ml red wine
• Pepper

Instructions

1. 1.

   Soak lentils overnight in cold water.

2. 2.

   Wash herbs, shake dry and chop. Crush peppercorns in a mortar, mix with olive oil and herbs to form a marinade.

3. 3.

   Rinse roastbeef under cold water, pat dry and rub with the marinade. Wrap in cling film and let rest in the fridge for about 2 hours.

4. 4.

   Remove meat from film, season with salt, and sear all sides in a roasting pan over high heat for 4–5 minutes. Roast in a preheated oven at 140 °C (fan‑less; gas: level 1–2) for 50–60 minutes until pink, basting occasionally with the marinade.

5. 5.

   Meanwhile peel onions and cut into wedges. Wash tomatoes, core them and slice into wedges.

6. 6.

   Heat rapeseed oil in a pan. Sauté onions, add tomatoes and cook briefly. Add drained lentils, pour in broth, season with salt and pepper, and simmer over medium heat for about 40 minutes. Taste the lentils and plate the roastbeef on top.