Imprimer la recette

Serves : 4 people

Preparation : 20 minutes

Cooking : 45 minutes

Ingredients

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!

Instructions

Preparing the lentils

Sauté the onions in 1 tbsp of oil until golden brown. Add the tomato paste and vinegar.
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.
Add the celery and tomatoes 8 min before the lentils are done cooking. Season with salt and pepper.

Preparing the rolls

Meanwhile, blend the basil, Parmesan, and garlic with 2 tbsp of oil.
Using a large knife, flatten the cutlets in a freezer bag.
Season the cutlets with salt and pepper, then brush them with the basil-garlic-Parmesan mixture.
Roll up the cutlets. Secure each roll with a cocktail stick.
Brown the rolls for 3 minutes in 2 tbsp of hot oil.
Pour in the amount of broth specified for the veal, and simmer for 10 minutes. Let the sauce reduce.
Remove the rolls and set them aside on a sheet of aluminum foil.
Pour the liquid crème fraîche into the pan. Season with salt and pepper, and let the sauce thicken.
Slice the veal rolls and spoon the sauce over the slices. Serve with the lentils.

Roulés de Veau aux Lentilles