Lentil Curry with Pork
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g lentils
- 500 g pork neck
- 150 g onion (s)
- 2 bunch spring onion (s) (approx 500 gr)
- 1 clove garlic
- 6 tablespoon oil
- 1 tablespoon curry, (to taste)
- liter ⅛ chicken broth
- 2 tablespoon chili sauce, sweet
- 1 glass mango chutney, (200 gr.)
- 1 tablespoon sugar
Print Recipe
Pin Recipe Instructions
- Bring the lentils to the boil with 3/4 L water and cook for 75 minutes in a closed saucepan over a mild heat, then add salt and leave to simmer on the switched-off hotplate (I have already taken the lentils out of the tin, it was completely ok).
- Dice the pork, halve the onions lengthways and cut across into slices.
- Cut the cleaned and washed spring onions into fine strips. Finely chop the garlic. When the lentils are done (or the jar of lentils is open), let the oil get very hot in a pan and brown the meat on all sides, add onions and garlic. Then salt and pepper, remove the pan from the plate and sprinkle the curry powder over it, mix well and sweat briefly over a low heat. Pour in the chicken stock and bring to the boil briefly. Then add the lentils and mix with the chilli sauce and mango chutney, add the sugar and let it simmer gently for another 5 minutes.
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