Recipes Included On This Page Hungarian Style Pork and Lentil Stew -- Low Fat Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Hungarian Style Pork and Lentil Stew -- Low Fat Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-9 Sep. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 2 onions chopped 500 g (1 pound) lean diced pork 2 teaspoons sweet Hungarian paprika 1/2 teaspoon dried thyme 2 tablespoons tomato paste 2 teaspoons soft brown sugar 1/4 cup (60g/2 oz) red lentils 1 1/2 cups (375ml/12 fl oz) beef stock salt and freshly ground black, to taste 1 tomato, to garnish 2 tablespoons low fat natural yoghurt 1. Heat oil in large deep pan over high heat. Add the onion, pork and paprika and stir for 3-4 minutes until browned. 2. Add the thyme, tomato paste, sugar, lentils, stock and salt and freshly ground black pepper. Bring to the boil, reduce the heat to very low and cook, covered for 20 minutes, stirring occasionally to prevent sticking. Uncover and cook for another 15 - 20 minutes or until thick. 3. Remove from heat and set aside for 10 minutes. To prepare the tomato, cut in half and scoop out the seeds, slice the flesh into thin strips. 4. Just before serving, stir the yoghurt into stew. Scatter with tomato. Can be served with rice. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 25 Calories; 2g Fat (79.3% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 43mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2 Fat. NOTES : Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette Contributed to the FareShare Gazette by L.Wright; 12 September, 2001. http://www.fareshare.net

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