Life maybe unpredictable and sometimes filled with painful separations, but we can take heart that everything takes place under God’s gaze. We can enjoy life and treasure the moments the good and the bad – for our loving God is with us.
In time of lockdown, we can choose to be happy or sad. I choose to cook to make me happy and I am grateful to be able to have food to cook. By pairing pork, chorizo and vegetables with lentil seems to suggest that all good things must certainly add flavoured to be hearty and satisfying winter meal.
I can enjoy eating this winter warming delicious meal by the fire place with my heart filled with thankfulness to God. Are you in with me filled yourself with happiness or out? Let’s cook!!!!
1/2 cups red lentils, rinsed
1 small onion, chopped
2 Tsp curry powder
1/2 Tsp salt to add Last
1/4 Tsp turmeric
1/4 Tsp cumin seeds
2-2 1/4 cups water + extra if too thick
4 plum tomatoes, seeded and chopped, or one can tomatoes
1 red capsicum, washed, cut into bite size
1 leek, cut thinly, washed
2-4 pork fillets, cut long strip
1-2 Chorizo, cut thinly
3 small carrots, cut thinly
1 egg plant, cut into bite size
250 g can chickpeas, drained and washed
2 Tbsp olive oil
3 cloves garlic, minced
2 Tsp minced fresh ginger
2 Tbsp lemon juice
4 Tbsp sugar
4 curry leaves
1 stalk spring onion to garnish
Heat oil adds onions, garlic and ginger, curry powder, turmeric, cumin seeds and curry leave cook for about 10 seconds until fragrant. Then add lentils and water in a large saucepan over low heat; bring to a simmer, stirring occasionally, until the lentils are soft about 35 minutes; then add pork and chorizo about 20 minutes to simmer; cover and the sauce has thickened.
Add carrots, leek, egg plant, capsicum and tomatoes and simmer, covered, until the vegetables are tender especially carrots, leek and egg plants, 8 to 10 minutes longer (chick peas can be put in about 5 minutes) . Remove curry leave and from heat. Stir in lemon juice, sugar and salt last. Taste and adjust seasonings with additional salt.