Legumes – lentils, split peas, chickpeas, beans – are good for us. They are rich in protein, fibre, B vitamins, minerals and disease-fighting phytochemicals. The nutritional content of legumes is hard to ignore. They’re an excellent source of slow-burning, gluten-free carbohydrate and vegetarian protein, and they’re one of the highest fibre foods you can eat. For instance, one cup of lentils delivers 18 grams of protein (the protein equivalent of three eggs or 2.5 ounces of meat) and 15 grams of fibre (slightly more than ½ cup of bran cereal). This recipe was published in the Australian Women’s Weekly (Feb, 2017).
Prepare all your ingredients.
Heat half the oil in a large frying pan over high heat and cook onion, garlic and pancetta, stirring, until onion softens. Add herbs and cook, stirring for 1 minute or until fragrant. Add lentils and the water then reduce heat, simmer uncovered for 2 minutes or until the water evaporates. Stir in juice.
Meanwhile, heat the remaining oil in a large frying pan over medium heat and cook your pork in batches until browned on both sides and cooked as desired. Remove from pan, cover and rest 2 minutes.
Serve pork with lentils and lemon cheeks.