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

Prép. 10min

Total 2h 40min

6 portions

Ingrédients

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