Pork and Puy lentils:
Get a big bit of pork fillet
Trim off the fat
Cut into round medallions, aim to get 6-8 per fillet
Season both sides with salt, pepper and herbes de provencales (sometimes called mixed herbs in cheap supermarkets)
On the top side, make 2 shallow cuts and insert very thin sections of garlic
Cook that in a frying pan
Get some Puy lentils in a can
empty contents out into a saucepan
Cook that
When both are ready, put the medallions of pork on the plates
Drain the lentils
Tip the contents of the frying pan onto the lentils
Serve them up too
Each single pork fillet serves 1.5-2 people, 2.5 at a stretch
Each tin of Puy lentils serves 4
This meal has a few calories, but then it tastes GODLY and, being mostly protein, it means you'll burn up fat pretty quickly as a consequence.
The ingredients might be a little bit expensive for one sitting but seriously, cook this meal at least once.
You'll get a reputation.