Rosemary, thyme, and lemon lend this simple low-carb dinner some serious flavour served on protein-rich lentils for a filling meal that lasts.
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Ingredients
Method
1.Heat half the oil in a large frying pan over high heat; cook onion, garlic and pancetta, stirring, until onion softens. Add rosemary and 3 sprigs of the thyme; cook, stirring, for 1 minute or until fragrant. Add lentils and the water; reduce heat, simmer, uncovered, for 2 minutes or until water evaporates. Stir in juice.
2.Meanwhile, cut pork in half crossways. Heat remaining oil in a large frying pan over medium heat; cook pork, in batches, for 2 minutes each side or until browned and cooked. Remove from pan; rest, covered, for 2 minutes.
3.Cook lemon halves, cut-side down, in pan for 3 minutes or until charred.
4.Boil, steam or microwave asparagus until just tender; drain. Season to taste.
5.Serve pork with lentils, asparagus and lemon; sprinkle with remaining thyme leaves. Season with pepper.
The acidic juice of lemon enhances the taste of food, and they can also reduce a food’s GI value.
Note
