Lukewarm lentil salad with chicken filet and parmesan

Name: Lukewarm lentil salad with chicken filet and parmesan
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 100 g red lentils; 2 Spring onions; 150 g Mushrooms; 20 g Parmesan (piece); 250 g Chicken filet; 1 TEASPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TABLESPOONS White wine vinegar; 1 knife tip Vegetable broth (instant); 50 g Lamb's lettuce; 1 small stem rosemary

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 2

100 g red lentils
2 Spring onions
150 g Mushrooms
20 g Parmesan (piece)
250 g Chicken filet
1 TEASPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TABLESPOONS White wine vinegar
1 knife tip Vegetable broth (instant)
50 g Lamb's lettuce
1 small stem rosemary

Directions

1
Cook the lentils in approx. 1⁄2 l boiling water for approx. 10 minutes. Clean, wash and cut spring onions into rings. Clean mushrooms, wash if necessary and cut into slices. Slice Parmesan cheese into shavings
2
Wash the meat and dab dry. Heat 1 tsp. oil in a coated pan. Fry the meat for 5-6 minutes on each side. Season with salt and pepper. Take out
3
Sauté the mushrooms in the hot frying fat. Fry the spring onions briefly. Deglaze with 100 ml water and vinegar, bring to the boil briefly. Stir in stock. Drain lentils, stir in. Season to taste with salt and pepper
4
Clean, wash and drain the lamb's lettuce. Lift under the lentils. Cut the chicken into slices and arrange on top. Sprinkle with parmesan. Serve lukewarm or cold
5
kJ, 380 kcal. E 43 g, F 6 g, KH 35 g