VEAL / LENTILS (100 G – 130 G), CASSEROLE WITH GREEN PEAS (100 G) AND CAULIFLOWER (200 G)

Pre-marinate the veal (non-fat portion) in lemon juice, spices, herbs ( or boil lentils until cooked, after soaking them for an hour);

Preheat the oven to 180-200C, put the veal on a baking sheet, bake for 20 - 25 Minutes. Veal can also be cooked in a double boiler for about 20 Minutes until cooked;

Put cauliflower next to it, bake with meat. Cauliflower can be boiled al dente (in boiling water for 5 - 7 Minutes) ;

Green peas are steamed or dipped in boiling water for 5 - 10 Minutes, you can make mashed potatoes from it, you can do it whole;

Boil lentils until cooked, pre-soaked for several hours or overnight.

Serve veal / lentils with green peas and cauliflower, previously sprinkled with olive oil.