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Dairy Free/ Dinner/ Gluten Free

Clean Eating Kale, Lentil and Pork Ragu

Clean Eating Kale, Lentil and Pork Ragu

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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

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  • Yield: 6 Servings
  • Prep:
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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

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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