Carne De Cerdo - Lentils with Pork and Bananas

Ingredients

Directions

Many years ago, restaurant dining meant fruit with every- thing.

Now fruit is desperately passe.

But it's a mistake to throw out the authentic with the spurious.

This surprising but satisfying combination of ingredients originates in South America.

In a large saucepan, heat 1 tablespoon olive oil and brown on all sides 1 kg cubed boneless pork.

Add 2 large onions, chopped, and 2 cloves of garlic, minced, and brown them.

Add 3 large tomatoes, diced, 100 mL boiling water and salt and pepper to taste.

Cover and cook very slowly for about 1 1/2 hour.

Meanwhile simmer 1 1/2 cups brown lentils in 4 cups water for 45 minutes; do not drain.

Add the undrained lentils to the pork mixture, combine well, cover and cook over a low heat for a further 30 minutes, until both the pork and the lentils are tender.

Taste for seasoning.

Add 4 large firm bananas cut into 2 cm pieces and 3 tablespoons or more of chopped, fresh coriander.

Cook 10 minutes longer.

Serve with a little more coriander scattered on top.

(You can use the coriander stems as well as the leaves, provided they are well washed. Finely chopped they add interesting crunch.)

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.