Heat olive oil in a large pan, add bacon and fry for a minute then add vegetables and cook till softened (approximately 2 minutes).
Add lentils, herbs, mustard, cider and stock. Bring to the boil then simmer for about 5 minutes.
Season lentils with sea salt and black pepper, pulse about three times with a hand blender, stir through parsley.
Serve with grilled pork chops, buttered cabbage and apple sauce
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