Photo: Lily Banse
Puy lentils with ham hock & parsley
8 ingredients
Serves 2
openrecipes
Healthy pulses make a great base for salads - try serving them with ham, plenty of herbs and a poached egg
Estimated Nutrition (whole recipe, rough)
1305
Calories
86g
Protein
50g
Fat
117g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 100g puy lentils
- a chicken stock cube , or a splash of liquid
- 180g pack shredded ham hock
- a small bunch parsley , leaves picked
- 1 tbsp sherry vinegar
- 2 tbsp olive oil
- 2 eggs , poached to serve
- crusty bread and butter , to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes