This is a wonderful option to diversify your menu. Meat can be used: pork, chicken or beef, or you can prepare a lean version of grits and vegetables.
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Ingredients for 8 servings:
- Lentils - 1 cup.
- Pork - 400 gr.
- Onions - 1 pc.
- Carrots - 1 pc.
- Sweet bell pepper - 1 pc.
- Vegetable oil - 4 tablespoons.
- Salt - to taste
- Ground black pepper - to taste
- Tomatoes (or 1 tbsp. tomato paste) - 2 pcs.
- Garlic - 2 cloves.
Step by step cooking
1. Rinse and dry meat first of all, cut it into small equal slices. Pour a small amount of vegetable oil into the cauldron, heat it and send the meat to fry, stirring, cook until golden brown. Then lower the flame under the cauldron to moderate, add a quarter of a cup of water and stew the meat for about 45-50 minutes. By the way, you can cook in a frying pan with high edges, and in a pot with a thick bottom.
2. After time, open the lid of the cauldron and check whether the meat is sticking. If necessary, pour some more water, meanwhile deal with the rest of the products. Peel carrots, onions and garlic. Bulgarian peppers cut into two parts, remove the core. Rinse all the vegetables in cold water.
3. Cut the onions, carrots and bell peppers into small pieces. This can be cubes or slices, grate the tomatoes on a coarse grater.
4. After a while send the onion, carrots and peppers to the meat. Increase heat to maximum and stir-fry everything together for about 5 minutes, rinse lentils in cold water.
5. Add the grits to the cauldron, pour the grated tomatoes to make the ready dish look more appetizing. Salt everything to taste, add your favorite spices.
6. Send to all the products garlic, chopped finely. Pour the water so that it slightly covers the groats. After boiling, turn down the flame to minimum and cook the lentils under a lid until the grits are ready. This will take about 15 minutes.
7. At the end of cooking, mix everything well and sprinkle the finished dish with finely chopped herbs. Done, you can serve!
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