Lentil stew

Recipe from: 8/13/1992 12:00:00 AM
Ingredients 11
Servings 4
Time

Ingredients

  • 300
    g
    brown or black lentils, sorted and rinsed
  • 500
    g
    pork, cubed
  • 5
    ml
    ground coriander
  • 5
    ml
    ground ginger
  • salt and black pepper
  • oil
  • 3
    onions, coarsely chopped
  • 2
    cloves garlic, crushed
  • 1
    green or red pepper, diced or cut into strips
  • 70
    g
    tomato paste
  • 250
    ml
    chicken stock
 

Method

 
Boil the lentils in salted water until soft. Drain and set aside. Season the pork cubes with coriander and ginger, and with salt and black pepper to taste. Brown small quantities at a time in heated oil and remove from the pan. Sauté the onion, garlic and peppers in the same oil until soft. Add the lentils and meat and mix thoroughly. Blend the tomato paste with a little chicken stock and pour over the mixture in the pan. Add the rest of the chicken stock and heat until the dish is warmed through and has formed a gravy. Season with extra salt and pepper if necessary and serve with rice. Serves 4-6.
 

Read more on: pulses  |  stew
 

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