Persian pork and lentil stew

Allergen – none. Gluten, dairy and egg free.
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Persian pork and lentil stew in a white bowl
g Best choice GF Gluten free EF Egg free DF Dairy free Main meal
Ingredients
Serves
people
Method
  1. Pre heat the oven to 150oc
  2. Heat the oil in a heavy base baking dish, fry the pork off in 2 batches, set aside.
  3. In the same tray, sauté the onion, carrot, celery and garlic. Add the cumin, cinnamon and allspice, fry until fragrant.
  4. Put the pork back into the tray, add the tomato, washed lentils and the water, stir together well to combine.
  5. Cover with foil and place in the oven for approx. 2 hours, if the sauce reduces to much add a little more water.
  6. Once cooked stir in the honey. Serve with the hot green beans tossed with the mint and parsley.

This recipe was developed by chefs at Western District Health Service.

Written and reviewed by dietitians and nutritionists at Nutrition Australia, with support from the Victorian Government.

 
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