Curried lentil purée and chicken escalopes with fine herbs
Lunch & dinner
Difficulty Level: Easy
Numbers of Portions: 4
Preparation time: 60 min
Ingredients
| 250 g |
of dried lentils |
| 4 |
chicken escalopes |
| 1 |
Chicken Stock cube |
| 1 tbsp |
of curry powder |
| 2 |
carrots |
| 1 |
onion |
| 1 |
clove of garlic |
|
About thirty leaves of parsley |
|
| 40 g |
of butter |
| 1 tbsp |
of olive oil |
| 1 small |
bunch of chives |
| 4 |
OPTIFIBRE® doses |
1. Peel and chop the garlic and onion. Peel the carrots and cut into small dice. Fry the onion, garlic and carrots in a cooking pot with 1 tablespoon of olive oil. Add the lentils, 600 ml of water and cover and cook on low heat for about 30 minutes.
2. Check to see if the lentils are cooked, drain them and retain the cooking water. Then blend them, gradually adding the cooking water, the OPTIFIBRE doses and the chicken stock, until the desired consistency is obtained. Add the butter and set aside.
3. Grill the chicken escalopes brushed with the remaining olive oil for 3 minutes on each side, then continue cooking gently until done.
4. Sprinkle with the fresh herbs and serve with the lentil purée.
Culinary tip:
Sprinkle your recipe with chopped fresh coriander.
Allergens:
Contains milk. Chicken stock may contain celery, mustard.
1
5 min
Easy
