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Pork, lentil and vegetable stew

This hearty stew is filling and tasty, perfect for a cold winter's night.
Ingredients
  • 2 teaspoons oil
  • 2 onions, chopped
  • 1 teaspoon crushed garlic
  • 500 grams pork, fat removed and diced
  • 2 teaspoons paprika
  • 1 teaspoon dried thyme
  • 440 gram can chopped tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon brown sugar
  • 1/2 pumpkin, diced
  • 2 sticks celery, diced
  • 1/2 cup red lentils
  • 2 cups salt-reduced beef stock
  • 3 tablespoons unsweetened low-fat yoghurt
Method
  1. 1. Heat the oil in a large fry-pan or pot over a medium heat. Add the onion, garlic, pork and paprika and stir for five minutes.
  2. 2. Stir in the thyme, tomatoes, tomato paste, brown sugar, pumpkin, clelery, lentils and stock.
  3. 3. Bring to the boil then cover with a lid and reduce the heat to a simmer. Cook for 25 minutes, stirring occasionally.
  4. 4. Take off the lid then leave to cook for another 20 minutes stirring occasionally until thick.
  5. 5. Take off the heat and stir in the yoghurt. Serve with rice.
Notes
To make 2 cups beef stock, stir 2 teaspoons beef stock powder into 2 cups boiling water
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