Maple Dijon Pork, Lentil and Apple Skillet
A simple meal-prep skillet with extra lean ground pork, lentils, apple, carrots, spinach, and a light maple Dijon sauce. It is savoury, slightly sweet, and reheats well for easy lunches.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 1 serving
Ingredients
- 80 g Apple
- 8 g Apple Cider Vinegar
- 1 g Black Pepper
- 80 g Carrot
- 300 g Chicken broth
- 18 g Dijon mustard
- 1 g Dried Thyme
- 45 g Dry Green lentils
- 130 g Extra Lean Ground Pork
- 4 g Garlic
- 10 g Maple Syrup
- 5 g Olive oil
- 35 g Quinoa
- 1 g Salt
- 50 g Spinach
- 50 g Yellow Onion
Instructions
- Rinse the lentils and quinoa, dice the apple and carrot, chop the onion, and mince the garlic.
- Heat the olive oil in a skillet or saucepan over medium heat.
- Add the extra lean ground pork, onion, carrot, garlic, salt, pepper, and dried thyme. Cook until the pork is browned, breaking it into small pieces.
- Stir in the lentils, quinoa, chicken broth, Dijon mustard, maple syrup, and apple cider vinegar.
- Bring to a gentle boil, then reduce the heat, cover, and simmer until the lentils and quinoa are tender.
- Stir in the diced apple and cook uncovered for a few minutes, until the apple softens slightly and the mixture thickens.
- Fold in the baby spinach and cook until just wilted.
- Let cool slightly, then portion into a meal-prep container.