Curried Mince & Lentils

Kathy’s Curried Mince & Lentils

Great to freeze in portions. Thaw in the fridge during the day and reheat on the stove for dinner. Serve with steamed green beans (frozen ones are just fine) or your choice of green vegetables.

1 whole 375g packet lentils, soaked for at least 8 hours, drained & rinsed
2kg mince
1 tablespoon coconut oil
2 cloves garlic
1 knob fresh ginger
2 teaspoons ground cumin seeds
2 teapoons ground turmeric
2 red chili peppers, chopped

Or use your favourite curry paste – about 2 teaspoons for mild, increase according to taste

Put the coconut oil in a large saucepan on the hotplate on a low heat. As the oil melts, add the spices or curry paste. Add the rinsed soaked lentils with enough filtered water to cover them and bring to boil. Add mince, stir well and reduce to simmer. Stir occasionally and simmer until the mince has cooked right through.

Serve with steamed green vegetables. A dollop of Jalna Biodynamic Organic yoghurt also goes well with this.

While it is still hot, portion the leftovers into heat resistant freezer safe containers and place straight into the freezer. Makes about 12 portions.

Curried mince & lentils makes a great choice for lunch or dinner.