Preparation Time: 1 hour
2 tsps macadamia nut oil
2 yellow onions (chopped)
3 garlic cloves (sliced thinly)
1 lb pork loin (tenderloin diced)
2 tsps sweet paprika
1 tsp paprika (hot)
2 tbsps tomato paste
1 tbsp truvia
1 tsp dry mustard
1 sprig fresh thyme
2 bay leaves
1/4 cup red lentils (dried)
1 1/2 cups stock (prefer beef)
1 white radish (long), chopped
4 tomatoes, chopped
2 leaves spring onions, chopped
- Heat dutch oven and oil. Brown the onion, garlic and pork for 4 minutes, adding both paprikas half way through.
- Add the rest of the ingredients, bring up to a boil, reduce to a very low simmer and cover. Season with salt and pepper to taste.
- Let it cook for about 20 minutes, stirring occasionally. If you use a tougher cut let it cook until it is falling apart. The lentils should be added the last 20 minutes.
- Uncover pot and cook until thick to your liking. It will thicken slightly off the heat, serve with side salad.