Low-carb comfort food with classic French flavours that will be ready in just ten minutes? Easy! You'll make a creamy, mustardy broth packed with green lentils, lush cavolo nero and ready-to-eat shredded ham hock. Serve with a good grind of black pepper. C'est rapide!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||3.4 g||14.6 g|
|Protein||7.6 g||32.3 g|
|Salt||0.53 g||2.25 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps
Wash your fruit and veg
Note: equipment and pan sizes vary. Ensure you cook food thoroughly (even if it takes you a little longer than 10 mins)
Now let's get started!
Boil a kettle
Heat a large, wide-based pan (preferably non-stick with a matching lid) with 1 tbsp [2 tbsp] vegetable oil over a medium heat
Slice the spring onion[s] finely
Once hot, add the sliced spring onion and thyme (no need to pick the leaves) to the pan
Season with a pinch of salt and cook for 1-2 min or until fragrant and starting to soften
Meanwhile, chop the cavolo nero roughly, including the stalks
Drain and rinse the lentils
Add the garlic paste to the pan and cook for 30 sec or until fragrant
Add 300ml [550ml] boiled water to the pan with the Dijon mustard, soft cheese, drained lentils and chopped cavolo nero
Cook, covered, for 4-5 min or until the cavolo nero is tender with a slight bite
Meanwhile, cut the lemon[s] in half
Once the cavolo nero is tender, add the shredded ham hock with the juice of 1/2  lemon and cook for 1 min or until the ham is warmed through
Meanwhile, cut the remaining lemon into wedges
Set the ham hock & mustardy lentils in the centre of the table, ready to share
Garnish with the lemon wedges and a good grind of black pepper and let everyone dig in