Ingredients for 4 people:
250 g dried mountain lentils
2 tsp vegetable stock
6 tbsp balsamic vinegar
2 sprigs rosemary
½ tsp sugar
Pepper
Cayenne pepper
1 tbsp vegetable oil
250 g pork loin
Pepper
Salt
250 g apricots
150 g cocktail tomatoes
3 spring onions
50 g lamb's lettuce
1 tsp medium hot mustard
6 tbsp olive oil
Preparation:
1. Rinse the lentils, put them in a pan with ½ l water, bring to the boil briefly and simmer over a low heat for approx. 30 minutes. Add the stock, 3 tbsp. balsamic vinegar, 1 sprig of rosemary, sugar, cayenne pepper into the warm lentils and leave to stand for at least 1 hour.
2. Heat the oil in a frying pan. Season the pork loin with pepper and sear all over. Salt the meat and cook in a preheated oven at 160°C for about 15 minutes.
3. Rinse the apricots and tomatoes. Pit the apricots and dice finely. Cut the tomatoes to halve. Wash the spring onions, cut into rings. Wash the lamb's lettuce, drain well and clean. Mix the remaining balsamic vinegar, mustard and oil, season with pepper and salt.
4. Remove the lentils from the stock and mix with the apricots, tomatoes, onions and lettuce. Fold the marinade into the salad. Slice the meat and serve with the lentil salad. Decorate with the remaining rosemary.
Preparation time approx.: 45 minutes (without waiting time).
One portion has approx.:
Calories: 410
Joule: 1722
Protein: 30,2 g
Fat: 17,1 g
Carbohydrates: 33.2 g
(FoodCentrale by ddp images)
