INGREDIENTS

INSTRUCTIONS

Place the lentils in a saucepan of cold water over a moderate heat
bring the water to the boil, reduce the heat and simmer the lentils
until they are cooked following instructions on the pack.  Place the
potatoes in a saucepan of cold water over a moderate heat,  bring to
the boil, reduce the heat and simmer until tender this takes
approximately 10 minutes. Drain and refresh under cold water and chop
each potato into 4 pieces.  Wash the mushrooms and pat dry using
absorbent kitchen paper. If the  mushrooms are large break them into
smaller pieces.  Heat 2 tablespoons of the oil in a frying pan, add the
shallots and  garlic and cook for 1 minute. Add the mushrooms, reduce
the heat and  cook for 3 minutes until tender. Remove from the heat and
add  seasoning to taste.  Add the lentils and stock to the mushroom
mixture.  Heat the remaining oil in a frying pan over a moderate heat
and add  the potatoes, cook until they are crispy and add seasoning to
taste.  Remove from the pan and keep warm.  Cut each leg steak into 2
pieces and season them. Place the steaks  into the hot frying pan and
cook for 3-4 minutes each side depending  on the thickness of the
steak.  Reheat the lentils and mushrooms and spoon onto hot serving
plates,  place the crispy potato and the pork on top and serve
immediately.  Converted by MC_Buster.  NOTES : Based on a regional dish
this embodies the flavours of South  Western France.  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 364
Calories From Fat: 129
Total Fat: 14.7g
Cholesterol: 0mg
Sodium: 421.2mg
Potassium: 1022.3mg
Carbohydrates: 51.3g
Fiber: 5.4g
Sugar: <1g
Protein: 11.2g