Name: Veal Rolls with Lentils
Prep time: 20 min
Cook time: 45 min
Yield: 4 people
Cuisine: France
Ingredients: 160 oz ofred lentils; 1 onion; 3 celery; 2 tomatoes; 1 tomato paste; 1 vinegar; 60 cup ofvegetable broth (You can find organic bouillon cubes with no added MSG!); 4 veal cutlets (150 g each); 1 basil; 70 oz ofGrated Parmesan; 1 garlic; 5 oil; 25 cup ofvegetable broth; 100 oz ofliquid crème fraîche; salt and pepper

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Updated on 25 November 2025 by

ratatouille

5 reviews 4.6 : Very good

Level

Intermediate

Preparation

20 minutes

Cooking

45 minutes

This recipe for veal rolls with lentils is one of my favorite dishes for adding a gourmet touch to my dinners with friends.

I got it from the excellent book Cuisiner… Trop Facile !, Martina Solter / Kathrin Ullerich, Solar, 160 pages, which features a selection of original, high-quality recipes, all clearly explained. These delicious rolls are stuffed with a "pesto" filling made with Parmesan and basil, and simmered in vegetable broth. We’ll also use this broth to make an absolutely irresistible sauce, which is poured over the rolls just before serving.

As for the side dish, the rolls are served on a bed of lentils. But you’ve surely rarely seen lentils prepared so beautifully… The orange of the red lentils is complemented by the red of the tomatoes and the green of the celery, and it’s as pretty to look at as it is delicious to eat!

In terms of difficulty, these veal rolls with lentils will require some preparation time, but there’s nothing technically challenging about this recipe—even though it looks like it came straight from a fine-dining restaurant!

Enjoy your meal, and thank you in advance for your comments!

For

people

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For lentils
5.6 oz of red lentils
1 onion
3 celery
2 tomatoes
1 tomato paste
1 vinegar
2.5 cup of vegetable broth You can find organic bouillon cubes with no added MSG!

For veal rolls
4 veal cutlets 150 g each
1 basil
2.5 oz of Grated Parmesan
1 garlic
5 oil
1 ¾ cup of vegetable broth
3.5 oz of liquid crème fraîche
salt and pepper

Preparing the lentils
- 1
  Sauté the onions in 1 tbsp of oil until golden brown. Add the tomato paste and vinegar.
- 2
  Pour in the amount of broth listed in the ingredients for the lentils. Bring it back to a boil. Add the lentils and cook for 20 minutes over low heat.
- 3
  Add the celery and tomatoes 8 min before the lentils are done cooking. Season with salt and pepper.
Preparing the rolls
- 4
  Meanwhile, blend the basil, Parmesan, and garlic with 2 tbsp of oil.
- 5
  Using a large knife, flatten the cutlets in a freezer bag.
- 6
  Season the cutlets with salt and pepper, then brush them with the basil-garlic-Parmesan mixture.
- 7
  Roll up the cutlets. Secure each roll with a cocktail stick.
- 8
  Brown the rolls for 3 minutes in 2 tbsp of hot oil.
- 9
  Pour in the amount of broth specified for the veal, and simmer for 10 minutes. Let the sauce reduce.
- 10
  Remove the rolls and set them aside on a sheet of aluminum foil.
- 11
  Pour the liquid crème fraîche into the pan. Season with salt and pepper, and let the sauce thicken.
- 12
  Slice the veal rolls and spoon the sauce over the slices. Serve with the lentils.