Ingredients

  • 1 tablespoon oil
  • 1 onion (large, finely chopped)
  • 1 pound pork shoulder (diced)
  • 4 cups vegetable stock
  • 1 bay leaf
  • 2/3 cup green lentils
  • 1 pound parsnips (peeled and chopped)
  • 1 carrot (peeled and diced)
  • 7 ounces celeriac (peeled and diced)
  • 1 1/3 pounds Brussels sprouts
  • 1 leek (peeled and sliced)
  • 1/2 cup fresh flat leaf parsley
  • 3 leaves

Directions

  1. Heat the oil in a large saucepan on medium-high heat. Sauté the onion until softened. Add the pork and cook until browned. Add the stock and bring to a boil. Add the bay leaf and lentils; cover and cook for 40 mins.
  2. Add the parsnip, carrot, celeriac and sprouts and cook for 15 mins. Add the leek and cook for 5 mins. Season with salt and black pepper and stir in the chopped parsley. Serve garnished with parsley.
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NutritionView more

530Calories
Sodium48%DV1150mg
Fat18%DV12g
Protein76%DV39g
Carbs23%DV68g
Fiber96%DV24g

PER SERVING *

Calories530Calories from Fat110
% DAILY VALUE*
Total Fat12g18%
Saturated Fat2.5g13%
Trans Fat
Cholesterol75mg25%
Sodium1150mg48%
Potassium2030mg58%
Protein39g76%
Calories from Fat110
% DAILY VALUE*
Total Carbohydrate68g23%
Dietary Fiber24g96%
Sugars16g32%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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