Sweet and sour lentils with herbs and melted cherry tomatoes

Step 1 of 7:

 

Peel the carrots and onions and dice them finely. Wash the lentils, add them to the pressure cooker with the carrots and onions. Pour in the vegetable broth and stir.

Step 2 of 7:

 

Close the pressure cooker according to the instructions, set the cooking crown in the lid to level 2 (quick cooking level) and bring the contents to a boil with full heat. As soon as the yellow ring becomes visible, reduce the energy supply. When the green ring appears, the cooking time of 12 minutes begins. After the cooking time has ended, release the steam from the pressure cooker according to the instructions and open it.

Step 3 of 7:

 

Drain the lentil liquid into a bowl. Put the lentils with the vegetables into a bowl. Season the still warm lentils vigorously with vinegar, salt, and pepper.

Step 4 of 7:

 

Wash and spin-dry the chives and chervil. Then chop finely and stir into the lentils.

Step 5 of 7:

 

Wash the tomatoes and put them in a pot. Lightly press the garlic and add it to the tomatoes with the thyme, rosemary, and sage. Pour olive oil over the tomatoes and herbs until they are covered.

Step 6 of 7:

 

Place the pot over medium heat and let it simmer gently. Do not boil and do not stir! Cook the tomatoes for about 30 minutes.

Step 7 of 7:

 

When the tomatoes have slightly burst, remove them from the oil and place them on a plate. Arrange and serve the marinated lentils with cherry tomatoes.

Tip:

 

Strain the herb oil through a sieve. It is versatile and provides a piquant aroma.
If the lentils are too dry, drizzle with some of the liquid or herb oil.
The lentils are even tastier if they marinate in the refrigerator overnight.
Serve with smoked trout fillets.