Veal Roulades with Red 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
• Pepper (freshly ground)
• 600 g veal cutlets (4 cutlets)
• 100 g whipping cream

Instructions

1. 1.

   Wash, trim, and chop celery into small pieces.

2. 2.

   Wash tomatoes, quarter them, remove seeds, and dice.

3. 3.

   For the lentil mixture, 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; simmer covered for 20 minutes. Season with salt and pepper.

4. 4.

   Blend basil with parmesan, garlic, and 2 tbsp oil into pesto. Pat veal cutlets between two sheets of cling film, flatten evenly, season with pepper, and spread pesto over each.

5. 5.

   Roll the cutlets and secure with toothpicks. Heat 2 tbsp oil in a pan, sear roulades on all sides until browned. Add remaining broth, cover, and simmer gently for another 20 minutes.

6. 6.

   Remove roulades from pan (remove toothpicks) and keep warm wrapped in foil. Stir cream into the pan juices, bring to a boil, season with salt and pepper.

7. 7.

   Slice roulades for serving, arrange with sauce and lentil mixture on plate.