Herbed pork loin with lentils and carrots

Ingredients

For 1 serving

• Pork loin140 g
• Cooked lentils150 g
• Carrots80 g
• Celery30 g
• Onion30 g
• Fresh sage2 g
• Rosemary1 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: celery,

Method

1. Peel the carrots, wash the celery and dice them, with the onion, into pieces of about half a centimetre. Drain and rinse the lentils.
2. Heat half the oil in a pan over medium heat and fry the vegetables for 6–7 minutes, until the onion is translucent and the carrots begin to soften.
3. Add the lentils, a splash of water and a pinch of salt and cook over low heat for 10 minutes, stirring, until they take on the flavours and the liquid turns creamy.
4. Meanwhile finely chop the fresh sage and rosemary, season the pork loin slices with salt and pepper and sprinkle them with the herbs, pressing so they stick.
5. Heat the remaining oil in a frying pan over medium-high heat and cook the slices for 3 minutes per side, until golden and no longer pink in the middle.
6. Serve the meat on the lentils and carrots.