Pork and Lentils
(Can be made with chicken, but is not so flavoursome)
Preparation time: 20 minutes
Cooking time 60 minutes (4-5 hours if using slow cooker)
Serves 4
Ingredients
4 x pork spare ribs
1 x onion, peeled and diced
1 x clove garlic, peeled and finely chopped
4 x button mushrooms, sliced
1 x red pepper, deseeded and diced
1 x carrot, peeled and sliced
1 x leek, sliced
Good pinch mixed herbs
Good pinch chilli flakes
1 x tbsp wholegrain mustard
1 x tbsp tomato purée
3oz/80g x red lentils
½ x pint/280ml x chicken stock
Olive oil for frying
Hob Method
- In a saucepan add lentils to the stock and simmer gently for about 30-40 minutes, stirring occasionally, until lentils are cooked.
- Heat the oil in another saucepan. Add the pork and fry for 10 minutes, turning occasionally. Remove pork and pour off excess oil.
- Add onion, garlic and chilli to the remaining oil in the pan and fry for 5 minutes or until onions are soft and pale golden.
- Add mushrooms, leeks, carrot and red pepper and fry gently. Add the browned pork.
- Add the lentil and stock mix, herbs, mustard and tomato purée. Stir carefully, cover and simmer on a gentle heat for 10 minutes.
- Serve immediately with mashed potato.
Slow Cooker Method
- Fry onion, garlic and chilli in hot oil for 5 minutes or until onions are soft and pale golden.
- Add mushrooms, leeks, carrot and red pepper and fry gently for few minutes then place in slow cooker.
- Brown the pork in the pan for few minutes, turning occasionally. Add to slow cooker.
- Pour stock over mixture and add lentils, herbs, mustard and purée. Stir well.
- Cook 4-5 hours, stirring occasionally, until lentils have dispersed in the stock.
- Serve with mashed potato.