Nutmeg Squash with Leek and Red Lentils
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 slices pork, (belly)
- 1 kg pumpkin (se) (nutmeg squash), diced
- 1 leek, in rings
- 4 tablespoon lentils, red
- 500 ml broth
- 250 ml apple juice, naturally cloudy
- 1 tablespoon dill
- 1 pinch nutmeg, grated
- 1 tablespoon balsamic vinegar, malete
- 3 tablespoon oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Beat the meat as thin as possible, fry it vigorously on both sides in 1 tablespoon hot fat, season with salt and pepper and leave to rest with the lid closed.
- Steam the leek and pumpkin in the remaining oil until translucent, add the lentils and the liquid and cook for approx. 10 minutes. Do not let the lentils boil over.
- Season to taste with the spices.
- Serve with the meat slices with sauce.
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