1/2 cup Cavena
1 cup red lentils
900 ml beef broth- reduced sodium250 g. lean group meat
540 ml can of whole tomatoes or 4 large tomatoes blanched
1 large onion, chopped
2 - 3 large carrots, chopped
2-3 large celery stalks, chopped
2 cloves garlic, diced
1 tsp. chopped ginger
1/2 tsp. salt
1/4 tsp. pepper
pinch of cayenne pepper
1 bay leaf
pinch of hot peppers (optional)
Combine, lentils and beef broth in a large pot. Bring mixture to a boil, then reduce heat and simmer for 30 - 40 minutes.
In a large frying pan, stir and cook, meat, onion, garlic, ginger till done. Add celery, carrots and tomatoes and let sit on a slow heat for about 15-20 minutes. Add salt and pepper and hot peppers.
Add meat and vegetable mix to Cavena and lentils. Add the bay leaf and let cook on a slow heat for about 20 minutes.
Serve warm with some Garlic Bread
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