Pinch of Nom pork on balsamic lentils - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Pinch of Nom pork on balsamic lentils By You Magazine - June 2, 2019 Beans and pulses are some of the most satisfying and low-calorie ingredients you can cook with. Rich in protein and fibre, while having fantastic filling power, they can make tasty bases for hearty meals. If dried puy lentils are not available, use a 250g pack of ready-cooked lentils instead, and add them to the saucepan at the same time as you would add the cooked lentils. Mike English PREP TIME 5 MINS COOK TIME 30 MINS CALS PER SERVING 250 FREEZABLE AND GLUTEN FREE (USE A GF STOCK CUBE) SERVES 4 500g pork fillet (all visible fat removed), scored 4 times 12 sprigs of thyme sea salt and freshly ground black pepper 125g puy lentils, rinsed low-calorie cooking spray 1 onion, finely chopped 2 medium carrots, cut into small dice 2 garlic cloves, crushed 150ml chicken stock (1 chicken stock cube dissolved in 150ml boiling water) 400g tin chopped tomatoes 2 tbsp balsamic vinegar 1. Preheat the oven to 190C/170Cfan/gas 5. 2. Stuff each cut in the pork fillet with a sprig of thyme and season well with salt and pepper. Place on a baking sheet and cook in the oven for 30 minutes. 3. Put the lentils in a saucepan, cover with three times the volume of water, bring to the boil and simmer gently for 20 minutes. 4. While the lentils are cooking, spray a large saucepan with low-calorie cooking spray and place over a low heat. Add the onion, carrots and crushed garlic and sauté for 10 minutes or until the onions have softened. Strip the remaining thyme leaves from their sprigs and add the leaves to the pan, along with the stock and chopped tomatoes. Bring to a simmer and cook for 10 minutes. 5. Drain the lentils and add them to the pan. Stir in the balsamic vinegar and simmer for another 5 minutes. 6. Remove the pork from the oven, check it’s cooked and cut it into 12 slices. Spoon the lentils on to four plates, top with the pork slices and serve. NOW BUY THE BOOK WITH 20% OFF The Pinch of Nom Food Planner by Kate Allinson, Kay Featherstone and Laura Davis will be published on 13 June (Bluebird, £9.99). To order a copy for £7.99 from 16 June until 30 June, visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved