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Mustardy Pork & Lentils

Mustardy Pork & Lentils

4rating out of 5

(197 reviews from our customers)

Prep Time

45 min



These beautiful pork steaks are coated in honey & mustard & cooked on a high heat to char & caramelise. The lentils are braised in stock and a base of celery, carrot and onion, which is known as ‘mire poix’ in fancy French terms.

Prep Time

45 min



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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 onion
150g puy style lentils
1 celery stick †
1 garlic clove
1 tbsp wholegrain mustard †
2 British pork neck steaks
150g spinach
1 dried bay leaf
1 honey pot (28g)
100g carrots
chicken stock cube (new 5/18)
1 chicken stock cube †
You Will Need
Olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 brown onion
  • 150g puy-style lentils
  • 1 celery stick<span class="strong">†</span>
  • 1 garlic clove
  • 1 tbsp wholegrain mustard<span class="strong">†</span>
  • 2 x 150g British pork neck steaks
  • 150g baby leaf spinach
  • dried bay leaves
  • 1 pot of honey (25g)
  • 1 carrot
  • 1 Knorr chicken stock cube<span class="strong">†</span>
Typical Values per 100g per serving
Energy 568 kJ
135 kcal
2521 kJ
599 kcal
of which saturates
4.2 g
1.4 g
18.8 g
6.1 g
of which sugars
12.7 g
3.5 g
56.1 g
15.6 g
Fibre 2.1 g 9.1 g
Protein 12.2 g 53.9 g
Salt 0.64 g 2.85 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 brown onion
brown onion
150g puy-style lentils
puy-style lentils
1 celery stick
1 garlic clove
1 tbsp wholegrain mustard
water, alcohol vinegar (27%), mustard seeds, husks, salt, citric acid, natural flavours, potassium metabisulphite (sulphites), spice (turmeric)
2 x 150g British pork neck steaks
pork neck (100%)
150g baby leaf spinach
dried bay leaves
dried bay leaves
1 pot of honey (25g)
blossom honey
1 carrot
1 Knorr chicken stock cube
Salt, potato starch, vegetable fats (palm, shea butter, sal butter), yeast extract, sugar, chicken fat (2%), chicken (1%), spices (turmeric, pepper CELERY seeds), flavourings, onion powder, maltodextrin, lemon juice powder, parsley, caramel syrup, antioxidant (extracts of rosemary).
  • Allergens highlighted by † (celery, mustard, sulphites)

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.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Mustardy Pork & Lentils

Boil a kettle

Combine the honey and wholegrain mustard in a large bowl - this is your marinade

Add the pork steaks and mix well to coat them fully

Season to your taste with salt and pepper and set aside until step 5

2 Mustardy Pork & Lentils

Peel and chop the carrot(s) into small dice

Peel and finely chop the onion(s)

Finely chop the celery

3 Mustardy Pork & Lentils

Add 1-2 tbsp of olive oil to a large pot with a matching lid on a medium-high heat

Once the oil is hot, add the carrot, onion and celery and cook for 5 min with a pinch of salt, until the onion is soft

Peel and finely chop the garlic clove(s) in the meantime

4 Mustardy Pork & Lentils

Add the bay leaf(ves) & garlic to the pot - cook for 1 min further before adding the lentils, stock cube(s) & 500ml (1L) of boiling water, stir well & reduce the heat

Simmer with the lid on over a high heat and cook the lentils for 15-20 min before step 5 (add more water if necessary)

5 Mustardy Pork & Lentils

Once the lentils have cooked for 15-20 minutes, place another pan on a medium high heat

Shake the excess honey mustard mix off the steaks (but reserve the excess for step 7)

Add the steaks to the hot pan and cook for 5 min on each side, or until slightly charred on the outside and cooked through

6 Mustardy Pork & Lentils

Set the steaks aside on a plate and cover with a clean teatowel to rest for 5 min before slicing

7 Mustardy Pork & Lentils

Stir the remaining honey mustard marinade into the lentils and cook for 1 min

Once the lentils are cooked, remove them from the heat and stir the spinach through until it's wilted, season to taste with salt & pepper


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Slice the rested pork into thin slices and add the resting juices to the lentils

Serve the lentils with the sliced pork resting on top


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