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, then add them to the Pressure Cooker with the carrots and onions. Pour in the vegetable stock and stir well.

Step 2 of 7:

 

Close the Pressure Cooker according to the instructions, set the cooking crown in the Lid to level 2 (pressure cooking level), and bring the contents of the pot to the boil on full heat. As soon as the yellow ring becomes visible, reduce the heat. When the green ring appears, the cooking time of 12 minutes begins. At the end of the cooking time, release the steam from the Pressure Cooker according to the instructions and open it.

Step 3 of 7:

 

Pour the liquid from the lentils into a bowl. Place the lentils and vegetables in a bowl. Season the still-warm lentils generously with vinegar, salt, and pepper.

Step 4 of 7:

 

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

Step 5 of 7:

 

Wash the tomatoes and place them in a pot. Lightly crush 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:

 

Once the tomatoes have split slightly, remove them from the oil and place them on a plate. Arrange the marinated lentils with cherry tomatoes and Serve.

Tipp:

 

Pass the herb oil through a sieve. It is versatile and adds a savoury aroma.
If the lentils are too dry, drizzle with a little cooking liquid or the herb oil.
The lentils are even tastier if you leave them to marinate overnight in the fridge.
Serve with smoked trout fillets.