I sometimes pick up recipe cards from supermarkets. It’s a good way to find new ideas for dinner and to broaden my repertoire. This one is one of them with a little modification.
We like lentils. They are filling and full of nutrients and can be used in many different ways: soup, dip, side dish, you name it.
The below is our recent favourite, lentils with pork and tomatoes. It’s very easy and pretty quick to cook, so perfect for school run when I have little time to cook.
- 100g red split lentils
- 1 tbsp olive oil
- 6 pork medallions
- 1 large onion or 2 shallots, chopped
- 3 large tomatoes, diced
- 2 tsp Dijon mustard
- 6 springs of thyme or 1 tsp dried thyme
- 400 ml vegetable stock
Preparation: 10 minutes
Cooking time: 30 minutes
- Rinse the lentils in cold water, drain and set aside.
- Heat the oil in a large frying pan and cook the pork medallions for 2-3 minutes each side, or until golden brown. Remove from the pan and set aside.
- If frying the meat used up all the oil heat a spoonful of olive oil and fry the shallots/onion for a few minutes until soft, then add the tomatoes and fry for a further 2 minutes. Add the thyme, mustard, stock and lentils and simmer for 10 minutes with the lid off.
- Reduce the heat, and add the pork medallions to the pan, simmering for a further 8-10 minutes until the pork is cooked through with no pink meat. Meanwhile, either steam or boil the broccoli for 3-4 minutes. Season the pork and lentils and serve with the broccoli.
Swap the pork for boneless sea bass fillets for a delicious fish alternative.
From Waitrose recipe card.