INGREDIENTS
400 gs
canned tomatoes
1 large
carrot
850 mls
chicken stock
2 tbsps
flatleaf parsley
3 sprigs
fresh rosemary
4
garlic cloves
300 gs
lentils
2
onions
130 gs
pancetta
2 packets
pork
6 servings
salad mix
1 tbsp
vegetable oil
1 tbsp
white wine vinegar