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 ratings)

Difficulty easy

Preparation time 10 min

Total time 2h 40 min

Serving size 6 portions

Ingredients

300 g dried lentils, (weighed before soaking)
or 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
or 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
or 100 g bacon cubes
1 bay leaf, dried
1 tsp salt
700 g water

Nutrition: per 1 portion
Calories: 2282 kJ / 546 kcal
Protein: 40.3 g
Carbohydrates: 44.35 g
Fat: 22.85 g
Fibre: 10.3 g