Pork escalope with balsamic-honey lentils

Cinderella's favourite meal

 

Ingredients for 2 people:
  • 1 packet of Abbelen pork escalopes (contents: 2)
  • 125 g of "express" lentils
  • 1 shallot
  • 1 small carrot
  • 1 piece of celery
  • 3 dessertspoons of olive oil
  • 4 litres of stock
  • 1-2 dessertspoons of balsamic vinegar
  • 1 teaspoon of honey
  • salt
  • pepper
  • 1 twig of rosemary
  • 6 sage leaves

Preparation:
Cut the shallot, carrot and celery into small cubes and fry in olive oil. Add rosemary and sage, some of the stock and simmer for 3 minutes. Add the rest of the stock and the lentils, bring to the boil and simmer for 5 minutes. Add salt, pepper, balsamic vinegar and honey to taste. Remove the rosemary and the sage and serve sauté potatoes to the escalope.
 
  • You can save even more time by using frozen soup greens instead of carrots, shallots, and celery.