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Curry creamed lentils with smoked pork

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Ingredients for 4 servings:

  • 1 tbsp oil
  • 4 slice(s) Kasseler cutlets, stripped (approx. 150 g each)
  • 3 large potatoes
  • 1 m.-sized onion(s)
  • 1 carrot(s)
  • 1 tbsp curry powder
  • 1 gr. can/n lentils with soup vegetables (850 ml)
  • 100 g whipped cream
  • salt and pepper
  • Parsley
  • ½ cup water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Heat the oil in a pan. Pat the meat dry and fry over medium heat for about five minutes, turning once. Peel the potatoes, onion, and carrot. Wash the potatoes and carrot. Chop everything into small pieces. Remove the meat from the pan and sauté the vegetables in it. Sprinkle the curry over the vegetables and sauté briefly. Stir in the lentils and liquid, along with half a cup of water and the cream. Return the smoked pork to the vegetables, cover, and simmer for about 15 minutes. Season with salt and pepper. Garnish with parsley before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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