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Ingredients

  • 380 g pork shoulder blade, cooked
  • 160 g green lentils, raw
  • 200 g carrots
  • 60 g onion
  • Thyme, bay leaves

Instructions

  • Add water in a large pot until the pork is covered. Add some thyme and 2 bay leaves. Bring to boil and simmer for 45min or until the meat is cooked.
  • Remove the meat from the pot and shred into large chunks.
  • Cook the lentils , carrots and onion in the same broth. Bring to boil and simmer uncovered for about 40 minutes, or until lentils are soft.
  • Drain excess of water. I haven’t added any salt as the broth was very salty already.

Notes

To save time you can cook the lentils and carrots in another pot with salted water simultaneously cooking the meat. 
Calories: 550kcal