Pork hotpot with lentils recipe

  • Serves 4
  • 25 mins to prepare and 45 mins to cook
  • 465 calories / serving
  • Freezable
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Melt the butter in a large casserole dish over a medium heat. Add the onion, carrot and leek along with some seasoning and a bay leaf.

Sweat for 10-12 minutes, stirring occasionally until softened. Add the lentils, stir well, then cover with the stock. Bring to the boil, then reduce to a simmer, skimming away any scum that comes to the surface. Cook the lentils gently for 20-25 minutes until soft and tender.

Meanwhile, pre-heat the grill to hot and grill the sausages and bacon in separate batches; the sausages will need 10-15 minutes, turning occasionally. The bacon will need 5-7 minutes, turning once.

Once all the sausages and rashers of bacon are grilled, cut the sausages into slices and dice the bacon. Add to the lentils and warm through for 5 minutes. Remove from the heat, discard the bay leaf and serve from a large, shallow frying pan.

Freezing and defrosting guidelines

Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 50g butter
  • 2 onions, finely chopped
  • 2 small carrots, peeled and finely sliced
  • ½ leek, trimmed, finely sliced, washed and drained
  • 8 x Tesco Light Choices Cumberland sausages, pricked a few times
  • 250g Puy lentils
  • 500ml vegetable stock
  • 4 rashers thick cut back bacon
  • 1 bay leaf
  • salt
  • pepper
  • Energy 1940kj 465kcal 23%
  • Fat 27g 39%
  • Saturates 12g 60%
  • Sugars 9g 10%
  • Salt 5.4g 90%

of the reference intake
Carbohydrate 31.4g Protein 26.6g Fibre 84g


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