Stir Fry Pork with Lentils

Kirsten Tibballs

Cook Time 15 - 20 mins

Servings 4


500g of lean pork strips
1 cup lentils
1 tbps. olive oil
2 garlic cloves, crushed
½ tsp. ground cumin
½ tsp. sweet paprika
500g English spinach, stalks removed
¼ cup chopped fresh coriander, and extra to serve
¼ cup chopped fresh parsley, and extra to serve
1/3 cup plain soy yoghurt (optional)


Place the lentils in a pan with 2 cups (500ml) hot water and a generous pinch of sea salt. Cover partially, bring to the boil, then reduce the heat and simmer for 15 minutes, or until the lentils are tender. Drain well.

In a large frying pan, heat olive oil. Add the garlic and spices and stir for 2 minutes, then add the pork and spinach cook for 3-5 minutes. When the spinach wilts, add the lentils, coriander and parsley, and stir-fry until the lentils are heated through. Season with salt and freshly ground black pepper.

To serve, top with natural yoghurt and garnish with the extra herbs.


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