Clean Eating Kale, Lentil and Pork Ragu

Clean Eating Kale, Lentil and Pork Ragu

By The Kitchen Shed Published: March 4, 2015

• Yield: 6 Servings
• Prep: 5 mins
• Cook: 30 mins
• Ready In: 35 mins

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.

Ingredients

• 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

Instructions

1. 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.
2. Add the pork mince and stir to prevent it sticking.
3. 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.
4. Give it a stir and let it cook for about 30 seconds before adding the chopped tomatoes and water,
5. Bring to the boil.
6. Once bubbling, turn the heat down a little and let it bubble away for 20 minutes, stirring occasionally.
7. 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).
8. Serve with wholegrain pasta of choice (I used wholewheat tagliatelle) or serve on top of a baked sweet potato with a large side salad.

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