I don’t often buy red meat, but when I do I like to make sure we eat it in small amounts. Adding lentils and extra vegetables is a great way to bulk out a meal and give it added nutrients. It also makes the meal go a lot further and saves you money too.
This Clean Eating Kale, Lentil and Pork Ragu is one of my favourite recipes and it’s all thanks to the lentils. I love lentils and these tiny protein packed brown lentils are the best. They are Cooks and Co and I get them in a tin, ready to eat from Ocado. They are packed in water with no added salt or sugar and cost around 69p – bargain!
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Clean Eating Kale, Lentil and Pork Ragu
- Yield: 6 Servings
- Ready In:
This Clean Eating Kale, Lentil and Pork Ragu is one of my favourite recipes and it's all thanks to the lentils. I love lentils and these tiny protein packed brown lentils are the best.
- 1 teaspoon Olive Oil
- 1 Red Onion finely diced
- 2 large handfuls Kale finely sliced
- 250 grams Lean Pork Mince
- 2 large cloves Garlic
- 1 teaspoon Dried Basil
- 2 teaspoons Dried Oregano
- 1 1/2 teaspoons Garlic Powder/Granuals
- 1 1/2 teaspoons Onion Powder/Granuals
- 1/2 teaspoon Fine Sea Salt (a scant 1/2 teaspoon - just under 1/2 teaspoon)
- 390 grams Chopped Tomatoes from a carton
- 400 ml Water
- 400 grams Brown Lentils from a tin - drained and rinsed
- Put the oil into a saucepan and add the diced onion and kale and cook on a low heat for 2-3 minutes until softened a little.
- Add the pork mince and stir to prevent it sticking.
- Once the pork is cooked through (all white, no pink) mince in 2 cloves of garlic and add the basil, oregano, garlic powder, onion granules and sea salt.
- Give it a stir and let it cook for about 30 seconds before adding the chopped tomatoes and water,
- Bring to the boil.
- Once bubbling, turn the heat down a little and let it bubble away for 20 minutes, stirring occasionally.
- After 20 minutes, turn the heat down to low and add the drained, rinsed tin of lentils. Stir and cover for 5 minutes until the lentils have heated through. (Stir occasionally to ensure the lentils don't stick to the bottom of the pan).
- Serve with wholegrain pasta of choice (I used wholewheat tagliatelle) or serve on top of a baked sweet potato with a large side salad.