Green lentil and pineapple stew

From A Kitchen Fairytale by Iida van der Byl-Knoefel, Hammersmith Books, November 2018



Good for:



30 mins –
1 hour


  • 1 cup green lentils, rinsed and soaked overnight if required
  • 5 cups filtered water
  • 1 onion, chopped
  • ½ tsp turmeric powder
  • 1 tsp curry powder
  • 1 tsp paprika powder
  • ½ tsp chilli powder
  • 1 tsp ground ginger
  • 3 tsp Herbamare or Himalayan pink salt, to taste
  • 1 tsp lemon juice
  • 1 courgette, chopped
  • 2 cups fresh pineapple, chopped
  • ½ cup frozen green peas

Serve with: 1½ cups brown Basmati rice

Step by Step Instructions

Step 1

Cook the green lentils in 4 cups of the filtered water for 10 minutes.

Step 2

In a saucepan, steam-fry the onion and shallots in a dash of water until soft. Stir in the spices and the rest of the water, and then bring to the boil.

Step 3

Stir in the lentils and the rest of the ingredients, bring to the boil, then reduce the heat.

Step 4

Simmer until the lentils are soft, stirring occasionally.

Step 5

Add the peas and cook for another five minutes.

Step 6

Serve with the rice and a big green salad

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