MMMMM--------------------------TO SERVE------------------------------- Parsley chopped fine Knob of butter Soak the lentils for 4 hours. Drain and rinse. Saute the leeks, onion and carrots and pork belly with rind until cooked. Add the garlic, bay leaf, tomato and wine and cover with light chicken stock. Bring to the boil and simmer for about 30-35 minutes until each lentil is soft but not mushy. Add the chorizo after 10 minutes. Simmer really slowly for best results. Check seasoning and remove bay leaves and pork rind then serve. Add a knob of butter and stir through to give the dish a shine.
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|Serving Size: 1 Serving (2162g)|
|Recipe Makes: 1|
|Calories from Fat: 1358 (51%)|
|Amt Per Serving||% DV|
|Total Fat 150.9g||201 %|
|Saturated Fat 51.2g||256 %|
|Monounsaturated Fat 73.8g|
|Polyunsanturated Fat 16.8g|
|Cholesterol 252.9mg||78 %|
|Sodium 3626.8mg||125 %|
|Potassium 4638.2mg||122 %|
|Total Carbohydrate 183g||54 %|
|Dietary Fiber 47.5g||190 %|
|Sugars, other 135.5g|
|Protein 117.5g||168 %|
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Calories per serving: 2641
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