Veal Roulades on Lentils

Ingredients

• 150 g red lentils
• 1 onion
• 3 stalks celery
• 2 Tomatoes
• 1 bunch Basil
• 60 g parmesan (grated)
• 1 Garlic clove
• 4 tbsp oil
• 1 tbsp Tomato Paste
• 1 tbsp vinegar
• 850 ml vegetable broth
• Salt
• ground pepper from the mill
• 600 g veal cutlets (4 veal cutlets)
• 100 g heavy cream

Instructions

1. 1.

   Wash, trim and chop the celery into small pieces. Wash the tomatoes, quarter them, remove seeds and dice. Sauté onions in 1 tbsp oil, add tomato paste, deglaze with vinegar. Pour in 600 ml vegetable broth and bring to a boil briefly. Add lentils, tomatoes and celery, cover and simmer for 20 minutes. Season with salt and pepper.

2. 2.

   Blend basil with parmesan, garlic and 2 tbsp oil into pesto. Place veal cutlets between two sheets of cling film and pound flat evenly. Salt and pepper. Spread pesto on each cutlet. Roll up the cutlets and secure with toothpicks. Heat 2 tbsp oil in a pan. Sear the veal roulades all sides until browned. Add remaining broth, cover and cook for another 20 minutes over low heat. Remove the roulades (remove toothpicks) and keep warm wrapped in foil. Stir cream into the pan juices, bring to a boil, season with salt and pepper. Slice the roulades for serving, arrange on a plate with sauce and lentil mixture.