Lentil puree with celery and roast

Name: Lentil puree with celery and roast - Octavia H.
Ingredients: I used for the puree: 250 g red lentils; 500 g water; 1 small celery; 2 potatoes; 1 clove of garlic; paprika; turmeric; chili; pink Himalayan salt; 6 mint leaves. For the steak: 7; 8 slices of pork shoulder; soy sauce; oyster sauce; sherry vinegar; garam masala; ground ginger.

Meat - Lentil puree with celery and roast by Octavia H. - Recipia

I ended up making lentil puree with celery one day when I wasn't in the mood for regular side dishes and wanted to try something a little different alongside the pork roast. I found a bag of red lentils and a small celery in the pantry, so I got to work without much planning. It also helped that the recipe isn't complicated, and the ingredients are easy to find. When I need to cook quickly, this is one of the options I return to. Quick Info Total time: 1 hour and 30 minutes, about 1 hour for preparation and cooking, including marinating the meat. Preparation time: 20 minutes. Cooking time: 1 hour (including oven time for the meat). Servings: about 3-4. Difficulty: easy to medium. Recipe type: main dish, quick for busy days. Ingredients For the puree: - 250 g red lentils - 500 ml water - 1 small celery - 2 potatoes - 1 garlic clove - paprika - turmeric - chili (or chili flakes) - pink Himalayan salt - 6 mint leaves For the pork roast: - 7-8 slices of pork leg - soy sauce (for marinade) - 1 teaspoon oyster sauce - sherry vinegar (or another vinegar with a more complex flavor, if you don't have it) - garam masala - ground ginger Preparation method 1. Lentil puree: 1.1. In a pot, combine the lentils, 500 ml of water, and the cleaned and diced celery. 1.2. Separately, boil the two diced potatoes in a small pot. Boiling them separately helps with the final texture of the puree. 1.3. Once the lentils and celery are cooked (red lentils cook fairly quickly, in 20-25 minutes), add the boiled potatoes to them. 1.4. Sprinkle in the spices: pink salt, paprika, turmeric, chili, and the finely chopped or pressed garlic. 1.5. Chop the mint leaves and add them to the mixture. 1.6. Blend everything with an immersion blender until you achieve a smooth, fairly fine puree. If it seems too soft, you can add another boiled potato. 1.7. Taste for salt and seasoning before serving. 2. Pork roast: 2.1. Marinate the pork slices for at least an hour in a mixture of soy sauce, oyster sauce, sherry vinegar, garam masala, and ground ginger. 2.2. After marinating, transfer everything (the meat with the marinade) to a baking dish. 2.3. Add a little water to dilute the sauce and prevent sticking. 2.4. Bake until the meat is well-cooked and browned (45-60 minutes, depending on the thickness of the slices and the oven). 2.5. Remove and let the meat rest for a few minutes before slicing. 3. Serving: 3.1. Place the lentil puree on a plate, adding the pork roast on top or alongside. 3.2. A salad of greens on the side is also great, especially with seasonal leaves. Why I make this recipe often It's simple, quick, uses basic ingredients, and is filling. Lentil puree with celery is a good alternative to potatoes or rice, and the oven-roasted meat doesn't require much supervision. Tips and variations Tips - Boil the potatoes separately; otherwise, the puree may be too starchy. - The texture of the puree can be adjusted by the amount of potato or water. - Use red lentils, which cook quickly and yield a smooth puree. Substitutions - If you don't have oyster sauce, you can just use soy sauce. - Sherry vinegar can be replaced with apple cider vinegar or balsamic vinegar, but the final flavor will be different. - If you don't have garam masala, you can use a simple spice mix: pepper, a bit of cumin, and coriander. Variations - Green lentils can also be used, but the cooking time will be longer, and the texture will be more rustic. - For a vegetarian option, the puree can also be made with roasted vegetables or poached eggs. - If you prefer a stronger flavor, add more mint or garlic. Serving ideas - A salad with fresh leaves is the best choice alongside the puree and meat. - The puree is also good on its own, drizzled with a little olive oil. Frequently asked questions How long should I marinate the meat? One hour is sufficient for flavoring, but if you have time, let it sit in the fridge longer. Can I use green lentils? Yes, but the cooking time will be doubled, and the puree will have a coarser texture. If the puree turns out too liquid, how can I fix it? Boil another potato and add it in, then blend again. Can I make the puree in advance? Yes, but the texture changes when cooled and it may need a little water or milk when reheating. What kind of meat can I use instead of pork leg? Chicken breast, turkey, or pork chops work too, adjusting the cooking time accordingly. Nutritional values Approximately, one serving has about 400-450 calories (if no additional fats are added to the puree or in cooking the meat). - Protein: about 30 g (from the combination of pork and lentils). - Carbohydrates: 35-40 g (from lentils and potatoes). - Fats: 15-18 g (depends on the pork and marinade). These are approximate values for an average serving. Storage and reheating The lentil puree lasts in the fridge for 1-2 days. When reheating, add a little water or milk to prevent it from being too thick. The cooked meat also lasts 1-2 days in the fridge, ideally covered. The dish is not suitable for freezing, as the puree changes texture too much.

Lentil puree with celery and roast

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