Notes
Ingredients
1 tbsp. vegetable oil
2 spring onions, finely sliced
3 sprigs thyme
2 cloves garlic, crushed
1 tbsp. Dijon mustard
400g can green lentils, drained
50g cream cheese
150g cavolo nero, chopped
100g shredded ham hock
1 lemon, 1/2 juiced and 1/2 cut into wedges
Method
In a large frying pan heat the vegetable oil over a medium heat. Add the spring onions and thyme, season with a pinch of salt and cook for 1-2 minutes until fragrant. Add the garlic to the pan and cook for a further 30 seconds.
Add 300ml boiling water, Dijon mustard, lentils, cream cheese and cavolo bero. Simmer for 5 minutes until the cavolo nero is tender.
Add the shredded ham hock to the pan along with the lemon juice and cook for a minute until warmed through.
Serve the ham & lentils with a lemon wedge on the side, a good grind of black pepper and some crusty bread if you fancy.