SWEET AND SOUR CABBAGE AND LENTILS

SWEET AND SOUR CABBAGE AND LENTILS

This hearty side dish is particularly good accompaniment to roast pork.

Serves 6-8

1/2 cup NZ Puy lentils
2 tbsp olive oil
100gm sliced loin prosciutto, shredded
1 large onion, finely sliced
1 sweet mini cabbage, core removed, shredded
1/4 cup apple cider vinegar or white wine vinegar
2 tbsp honey
NZ sea salt and freshly ground black pepper
3 tbsp chopped fresh Italian parsley

1. Cook lentils in boiling water for 20 minutes or until just tender then drain well.

2. While lentils are cooking, heat oil in a heavy-based pot set over medium heat and cook prosciutto for 2 minutes, stirring, until crisp. Transfer to a plate. Add onion to the pot and cook for 8 minutes.

3. Add cabbage and cook for 5 minutes, stirring, until wilted. Add vinegar and honey and cook, stirring regularly, for 10 minutes more or until cabbage is tender and liquid evaporated.

4. Adjust seasoning with salt and pepper. Stir in lentils, prosciutto and parsley and serve.