Colder weather calls for warm and filling food. The spiced meat can be made hotter or milder, up to you. The creamy lentils tempers the heat well. I love the creamy lentils and tortillas, it’s so yummy! I won’t hesitate making more creamy lentils, just so I can finish off the pack of tortillas 🙂

Ingredients:

• 2 pcs pork steaks
• 1.5 tsp Malay Spice mix
• 1 large onion sliced
• 1 carrot chopped into 1/2cm chunks
• 1 large garlic clove, chopped (or pressed)
• 1 chicken stock pot
• 1 tin lentils
• 1 pack baby spinach
• 1 small pot creme fraîche
• 1 pack wholemeal Tortillas

Method:

1. Pre-heat grill to med-high setting. Drizzle pork steaks with oil, season and sprinkle over half of Malay spice mix. Rub the oil and seasoning onto both sides of the pork. Set aside.
2. Cut the onion in half peel and slice into half-moon shapes. Peel carrot and cut into 1/2cm chunks. Peel and press the garlic.
3. Heat a frying pan over medium-high heat. Add a splash of oil and  saute your onion, then add the carrot, cook for 4-5 minutes stirring frequently. Add the garlic, the rest of the Malay spice mix and 200ml water
4. Cook for a minute then add the chicken stock pot. Stir well and make sure the stock pot is well dissolved before covering the pan. Reduce heat and leave to cook covered for 5 minutes. Remove cover and cook for further 5minutes.
5. Put your pork onto a foil-covered tray and frill for 12-15 minutes Turn at 6-7 minutes to make sure it cooks evenly.
6. Heat a frying pan and cook the tortillas for 30 seconds to 1 minute each.
7. Drain lentils. Add to the bag of baby spinach to the vegetables, cook for 2 minutes until it is wilting then add the lentils and creme fraiche. Bring to a boil. Season with salt and pepper.
8. When pork is cooked, leave to rest for a few minutes before slicing. Serve on top of the creamy lentils with the tortillas on the side. Bon appetit!