My take on a Moroccan pork with spiced lentils
Ingredients
- 2 tbsp olive oil
- 1 whole brown onion finely chopped
- 2 cloves garlic crushed
- 500 grams diced pork
- 2 tbsp moroccan spice mix
- 1 1/2 cups chicken stock
- 1 tbsp lemon juice
- 1 tsp ground coriander
- 2 tbsp tomato paste
- 400 gram can brown lentils rinsed and drained
- 2 medium sweet potatoes peeled, cut into 1 cm pieces
- 1 head broccoli sliced florets
Instructions
- Heat half of the oil in a deep casserole dish or frying pan over medium heat. Cook half the onion and garlic, stirring for 5 minutes or until soft. Add the pork and cook, stirring for 3-4 minutes or until light brown.
- Add Moroccan spice. Cook, stirring for 1 minute or until fragrant. Add 1/2 cup stock and bring to the boil. Reduce heat to low and simmer, covered, for 15 minutes. Uncover and simmer for a further 10 minutes or until pork is tender. Stir lemon juice into pork mixture.
- Meanwhile, heat remaining oil in a medium pan over medium high heat. Cook remaining onion and garlic for 5 minutes or until soft. Add the coriander. Cook for 1 minute. Add the tomato paste and remaining stock and bring to the boil. Add the lentils and sweet potato. Reduce heat to low and simmer , covered for 12-15 minutes or until sweet potato is soft. Add the broccoli florets and cook, stirring for 5 minutes. Serve the lentil and pork in bowls and enjoy.
