Lentils and carrot puree with Kasseler chops

Name: Lentils and carrot puree with Kasseler chops
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Carrots; 500 g Potatoes; 7-10 Tbsp Salt; 2 TABLESPOONS Sunflower oil; 4 (approx. 600 g) unleashed pork chops; 1 can(s) (850 ml) Lentil stew

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Carrots
500 g Potatoes
7-10 Tbsp Salt
2 TABLESPOONS Sunflower oil
4 (approx. 600 g) unleashed pork chops
1 can(s) (850 ml) Lentil stew

Directions

1
Peel carrots and potatoes, wash potatoes. Coarsely dice carrots and potatoes. Cook potatoes in boiling salted water for about 20 minutes, after about 10 minutes add carrots
2
Wash the meat, dab dry. Heat oil in a large pan. Fry the meat for about 10 minutes while turning. After about 8 minutes, deglaze with 4 tbsp. water
3
Bring the lentil stew to the boil, drain the carrots and potatoes, mash them to puree and add to the stew. Arrange mashed potatoes and chops