Simmer onion, carrot and garlic in olive oil. After 3 minutes add spices and cook for further two minutes. Add lentils and chicken stock and simmer for 1 hour or until mixture has reduced to a thickish consistency. Stir in herbs. 10 minutes before serving, brush fillets with olive oil and sear in very hot pan for two to three minutes keeping the meat rare to medium rare. Remove fillets and allow to stand in warm place for a few minutes to allow meat to ?rest. Serve fillet with the spicy lentil sauce. Leftover potential: Best eaten immediately after cooking. Per serving: 68 Calories (kcal); 4g Total Fat; (54% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 1084mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (326g)|
|Recipe Makes: 4|
|Calories from Fat: 65 (35%)|
|Amt Per Serving||% DV|
|Total Fat 7.2g||10 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 7.2mg||2 %|
|Sodium 361.6mg||12 %|
|Potassium 536.2mg||14 %|
|Total Carbohydrate 20.9g||6 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 17.2g|
|Protein 10g||14 %|
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Calories per serving: 185
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