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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
� � 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 � litre / 17 � 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