Hungarian Pork and Lentil Stew |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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From Complete Low Fat Recipes Ingredients:
1 tablespoon olive oil |
2 onions, chopped |
500 g lean pork, diced |
2 teaspoons sweet hungarian paprika |
1 teaspoon hot paprika |
60 g red lentils |
1/2 teaspoon dried thyme |
2 tablespoons tomato paste |
2 teaspoons soft brown sugar |
375 ml beef stock |
1 tomato, to garnish |
2 tablespoons low-fat yogurt |
salt and black pepper |
Directions:
1. In a large, deep saucepan, heat the olive oil over the high heat. Add in the onion, pork, hot and Hungarian paprika. Stir until browned. It should take about 4 minutes.
2. Add in the lentils, thyme, tomato paste, sugar, stock. Season to taste. Bring the mixture to a boil.
3. Lower the heat to very minimal. Cover with lid and cook, for approximately 18 minutes, stirring occasionally.
4. Uncover and cook for further 25 minutes. Make sure it becomes thick. Remove from the heat, then set aside for about 8 minutes.
5. Meanwhile, prepare the tomato. By using a sharp knife, cut the tomato in half, then remove the seeds. Slice the flesh into thin strips.
6. To serve, stir in the yoghurt to the stew. Scatter with tomato. To better fill your stomach, serve with some rice.
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