Place the lentils in a saucepan of cold water over a moderate heat bring the water to the boil, reduce the heat and simmer the lentils until they are cooked following instructions on the pack. Place the potatoes in a saucepan of cold water over a moderate heat, bring to the boil, reduce the heat and simmer until tender this takes approximately 10 minutes. Drain and refresh under cold water and chop each potato into 4 pieces. Wash the mushrooms and pat dry using absorbent kitchen paper. If the mushrooms are large break them into smaller pieces. Heat 2 tablespoons of the oil in a frying pan, add the shallots and garlic and cook for 1 minute. Add the mushrooms, reduce the heat and cook for 3 minutes until tender. Remove from the heat and add seasoning to taste. Add the lentils and stock to the mushroom mixture. Heat the remaining oil in a frying pan over a moderate heat and add the potatoes, cook until they are crispy and add seasoning to taste. Remove from the pan and keep warm. Cut each leg steak into 2 pieces and season them. Place the steaks into the hot frying pan and cook for 3-4 minutes each side depending on the thickness of the steak. Reheat the lentils and mushrooms and spoon onto hot serving plates, place the crispy potato and the pork on top and serve immediately. NOTES : Based on a regional dish this embodies the flavours of South Western France.
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|Serving Size: 1 Serving (301g)|
|Recipe Makes: 4|
|Calories from Fat: 537 (77%)|
|Amt Per Serving||% DV|
|Total Fat 59.6g||79 %|
|Saturated Fat 21g||105 %|
|Monounsaturated Fat 29.1g|
|Polyunsanturated Fat 6.6g|
|Cholesterol 77.7mg||24 %|
|Sodium 598.6mg||21 %|
|Potassium 773.2mg||20 %|
|Total Carbohydrate 27.2g||8 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 22.7g|
|Protein 13.2g||19 %|
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Calories per serving: 697
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