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Roast Pork with Cider and Mustard Lentil

Source of Recipe

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List of Ingredients

• 2 tbsp olive oil
• 4 slices streaky bacon, diced
• ½ leek, very finely diced
• 1 carrot, very finely diced
• 2 sticks of celery, very finely diced
• 2 400g tins of cooked Puy lentils, drained and rinsed
• 1 bay leaf
• tsp chopped fresh thyme
• tbsp coarse grain mustard
• 200ml / 7 fl oz cider
• roughly ½ litre / 17 ½ fl oz chicken stock
• Handful flat leaf parsley, chopped
• 4 pork chops, grilled to serve
• Buttered cabbage, to serve
• Apple sauce, to serve


Recipe

• Heat olive oil in a large pan, add bacon and fry for a minute then add vegetables and cook till softened (approximately 2 minutes).
• Add lentils, herbs, mustard, cider and stock. Bring to the boil then simmer for about 5 minutes.
• Season lentils with sea salt and black pepper, pulse about three times with a hand blender, stir through parsley.
• Serve with grilled pork chops, buttered cabbage and apple sauce.



Serves: 4