Green lentil and pineapple stew
From A Kitchen Fairytale by Iida van der Byl-Knoefel, Hammersmith Books, November 2018
30 mins –
- 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
Cook the green lentils in 4 cups of the filtered water for 10 minutes.
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.
Stir in the lentils and the rest of the ingredients, bring to the boil, then reduce the heat.
Simmer until the lentils are soft, stirring occasionally.
Add the peas and cook for another five minutes.
Serve with the rice and a big green salad
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