Full menu: lentils, pork tenderloin and salad

Name: Full menu: lentils, pork tenderloin and salad
Prep time: 10 min
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 6 portions
Ingredients: 300 g dried lentils; 150 g onion; 100 g peppers; 2 garlic cloves; 60 g carrots; 60 g extra virgin olive oil; 750 g vegetable mixture, frozen; 3 eggs; 2 pork tenderloins; 2 tsp beef extract; 2 pinches black pepper, freshly ground; 1 ½ tsp sweet paprika powder; 1 tsp mixed dried herbs; ½ tsp liquid caramel; 10 g lemon juice; 80 g chorizo; 100 g Serrano ham; 1 bay leaf, dried; 1 tsp salt; 700 g water

3.7 ( 3 évaluations )

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Niveau facile

Temps de préparation 10min

Temps total 2h 40min

Nombre de portions 6 portions

Ingrédients

300 g dried lentils (weighed before soaking)
ou 2 cans lentils cooked, (800 g), washed and drained
150 g onion cut into quarters
100 g peppers (red or green), cut into pieces
2 garlic cloves
60 g carrots cut into pieces
60 g extra virgin olive oil (plus a little extra to season)
750 g vegetable mixture, frozen
3 eggs (whole, wrapped in cling film)
2 pork tenderloins (350-400 g per steak)
2 tsp beef extract
ou 1 tsp soy sauce
2 pinches black pepper, freshly ground
1 ½ tsp sweet paprika powder
1 tsp mixed dried herbs (oregano, thyme, rosemary, etc.)
½ tsp liquid caramel
10 g lemon juice
80 g chorizo cut in slices
100 g Serrano ham cut in cubes
ou 100 g bacon cubes
1 bay leaf, dried
1 tsp salt
700 g water

Infos nut.: par 1 portion
Calories: 546 kcal / 2282 kJ
Protides: 40.3 g
Lipides: 22.85 g
Glucides: 44.35 g
Fibre: 10.3 g