STEP 5.In a large saucepan, cover the onion, the lentils, pork belly, carrots, and celery with 6 cups of water.
STEP 6.Bring to a boil.
STEP 7.Reduce the heat to maintain a simmer and cook, uncovered, for 15 minutes or until the lentils are tender.
STEP 8.Drain, discarding the onion.
STEP 9.Finely dice the carrots and celery and cut the pork into 1⁄4-inch thick slices.
STEP 10.In a medium bowl, whisk the mustard and vinegar.
STEP 11.Add in the vegetables and pork belly along with the lentils, parsley, red onion, salt, and pepper and toss to coat.
STEP 12.Transfer to a bowl to serve.
Nutrition value
417
calories per serving
30 g Fat11 g Protein25 g Carbs11 g FiberOther
Current Totals
30 g Fat
11 g Protein
25 g Carbs
11 g Fiber
MacroNutrients
Carbs
25 g
Protein
11 g
Fiber
11 g
Fats
Fat
30 g
Vitamins & Minerals
Calcium
423 mg
Iron
9 mg
Vitamin A
4360 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
1 mg
Vitamin B9
415 mcg
Vitamin B12
0 mcg
Vitamin C
561 mg
Vitamin E
4 mg
Copper
0 mcg
Magnesium
106 mg
Manganese
1 mg
Phosphorus
183 mg
Selenium
14 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
