Ingredients
400gm pork fillet, cut into bite sized chunks
1 large onion, chopped
1 large leek, sliced
1 small butternut, peeled, deseeded and cut into chunks
±150gm fine green beans
2 tsp sweet paprika
1 ½ tsp Mexican spice
1 tsp dried thyme
2 Tblsp tomato paste
½ cup dried red lentils
3 cups beef stock
240gm linguine
Parsley and tomato to garnish
Method
Spray a large sauce pan with non-stick cooking spray.
Toss in the onions, leek and butternut.
Dry-fry for about 5 minutes or until the onion is soft.
Add the paprika, Mexican spice and thyme.
Fry for 2 mins more, stirring all the time, until spices are fragrant.
Add the pork and ‘seal’ it. (This takes about 5 mins on high heat, turning continuously.)
Now add the green beans, tomato paste, lentils and stock.
Bring to the boil; then simmer for about 30 mins, while you cook the pasta.
Drain the pasta and serve with the stew.
Garnish with chopped parsley and tomato slices.
The paprika that I have been able to find is the ‘sweet’ variety, and not hot – that’s why I have used Mexican spice for heat. I meant to spoon fat-free natural yoghurt over the stew, but I forgot.
