Sig's Okra and Lentil Stew

Name: Sig's Okra and Lentil Stew
Yield: 2 servings
Cuisine: American
Ingredients: 16 pieces of fresh okra or canned ( but not pickled ); 1 tsp butter or use oil spray for pan; 1 onion, sliced; 1 medium carrot, peeled; 1 small courgette (zucchini ) chopped; 100 ml passata ( Italian pressed tomato juice ); 100 grams canned and washed, or ready to eat puy lentils; 1 Italian , red , sweet pepper; 1 tsp tikka ( Indian spice mix)

Sigrun @sigrun

German, living in England

Just an experiment .... I thoroughly enjoyed.

Sigrun @sigrun

German, living in England

Just an experiment .... I thoroughly enjoyed.

Saved

Ingredients

2 servings

16pieces of fresh okra or canned ( but not pickled )
1 tspbutter or use oil spray for pan
1onion, sliced
1 mediumcarrot, peeled
1 smallcourgette (zucchini ) chopped
100 mlpassata ( Italian pressed tomato juice )
100 gramscanned and washed, or ready to eat puy lentils
1Italian , red , sweet pepper
1 tsptikka ( Indian spice mix)

Saved

Steps

1

First wash and thoroughly dry the okra, if using fresh okra, this is an important step when preparing okra. Then cut the stem end into a pencil like shape without piercing or breaking the skin. Add some butter into pan and fry the okra for about 5 minutes from all sides .
2

Add the sliced onions. With a potato peeler slice the whole of the carrot into the pan , then chop the courgette into the pan add the lentils and the tikka spice. Add half the passata.
3

Add the red pepper and the rest of the passata, simmer gently until it thickens to your liking .
4

I like okra and vegetables in general to still have a crunch, so I make sure I not overcook them .
5

This was really great with rice, but I can think that this would also work very well with a spice mix from Morocco, with cinnamon and such and couscous .