Herby Pork and Lentil Casserole

Nutrition per serving

Calories668 kcal
Protein25.6 g
Carbs52.5 g
Fats41.9 g
Saturated Fat15.5 g
Monounsaturated Fat19.6 g
Polyunsaturated Fat4.4 g
Sugars12.3 g
Fiber15.1 g
Sodium2,279 mg

Ingredients

Onion
Garlic
Carrot
Tomatoes, Vine Ripened (on the Vine)
Dijon Mustard (Whole Grain)
Chicken Stock Cube
Dried Thyme
Kale
Parsley
Butter (unsalted)
Olive Oil
Olive Oil
Italian Pork Sausage
Canned Lentils
Preparations
1. Peel/finely chop the onion and garlic.

2. Peel/slice the carrot into batons, then slice each baton into flat squares.

3. Halve the tomato and remove the seeds from the middle, then roughly chop.

4. Drain/rinse the lentils.

5. Chop a little parsley.

Cooking Instructions
1. In a medium pan, heat ½ a tbsp of olive oil over medium heat. Add the sausages and cook for about 4 minutes until evenly browned all over. Transfer to a plate and set aside.

2. Add the onions and carrots to the same pan and cook for about 3-5 minutes until softened. Stir in the garlic and continue to cook for a minute.

3. Return the sausages to the pan with the lentils, mustard, 100ml of water and the stock pot. Stir everything together before adding the thyme and tomatoes. Lower heat medium-low and cook for 10 minutes. Season with a pinch of salt and pepper to taste.

4. Meanwhile, in a pot, heat a tsp of olive oil over medium-low heat. Add the kale with a pinch of salt and pepper. Cover and cook for about 3 minutes until softened. Remove from heat and stir in a tablespoon of butter.

5. Serve the sausage casserole in a bowl with a sprinkle of chopped parsley over the top.