Pork with spiced lentils

Author: Chrissy Freer - B App Sc Nut, Grad Cert Human Nut

Photographer: André Martin

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Serves: 4

Time to make: 30 mins

Ingredients

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1 teaspoon olive oil
1 red onion, finely chopped
4 carrots, peeled, finely diced
2 stalks celery, finely diced
1 clove garlic, crushed
1 teaspoon ground cumin
3 teaspoons ground paprika
¼ cup water
4 x 150g pork loin cutlets or pork loin medallions, fat-trimmed
2 x 400g cans brown lentils, drained
4 cups baby rocketarugulaX
low-fat plain yoghurt, to serve (optional)

Instructions

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1 Brush a non-stick frying pan with half the oil and heat over a medium heat. Add onion, carrot and celery and cook, stirring occasionally, for 6–7 minutes, or until vegetables are soft. Add garlic, cumin and 1 teaspoon of paprika. Cook for 1 minute.

2 Add water. Stir to combine. Simmer, stirring occasionally, for 5 minutes.

3 Sprinkle pork with remaining paprika. Brush another non-stick frying pan with remaining oil and heat over a medium heat. Add pork and cook for 4–5 minutes on each side, or until cooked to your liking.

4 Stir lentils and rocket into vegetable mixture over a low heat until heated through. Serve with pork cutlets and a dollop of yoghurt.

Nutrition Info (per serve)

Calories 356 cal

Kilojoules 1490 kJ

Protein 41 g

Total fat 12 g

Saturated fat 4 g

Carbohydrates 20 g

Sugar 7 g

Dietary fibre 6 g

Sodium 570 mg

Calcium 140 mg

Iron 5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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