Photo of Pork cutlet with spinach and lentils by WW

Pork cutlet with spinach and lentils

12
8
5
SmartPoints® value per serving

Meal Items

dry lentils

60 g, , (green)

spring onion(s)

2 individual, , ends trimmed, finely chopped

garlic

1 clove(s), , crushed

ground cumin

½ tsp, , (ground)

ground coriander

½ tsp

sebago potato

1 medium, , boiled, chopped

English spinach

½ bunch(es), , stems trimmed

oil spray

1 x 3 second spray(s)

lemon juice

1 tbs

fresh coriander

1 tbs, , chopped

trimmed pork forequarter chop

1 medium

Notes

Cook lentils in boiling water until tender. Spray frying pan with oil and cook onion until golden and soft. Add garlic, cumin, coriander and season with salt and pepper. Add lentils, potato and spinach and stir until spinach has wilted. Add lemon juice and coriander. Grill pork until cooked to your liking. Serve with lentils.

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