INGREDIENTS

INSTRUCTIONS

Peel and finely chop the onion and garlic. Using a pointed knife,  make
three incisions in the pork joint and put in the garlic.  2 Put the
lentils in a bowl of water and leave to swell.  3 Heat some oil in a
deep saucepan and fry the pork joint on all sides  until golden. Add
the onions and sprig of thyme, season. Pour in 2  cups of water, lower
the heat and cover the pan. Simmer for 1 1/2  hours.  4 Strain the
lentils and pour them in the pan with the meat. Add just  enough water
to cover. Put the lid back on and cook for another hour.  Add more
water during this time if required, so that the joint does  not stick.
Serve very hot.  Grown from time immemorial, lentils originated in
Central Asia and for  centuries were the poor man's food. Rome imported
whole boatloads of  them from Egypt.  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”

Nutrition (calculated from recipe ingredients)
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Calories: 24
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2.4mg
Potassium: 89.2mg
Carbohydrates: 5.7g
Fiber: 1g
Sugar: 2.6g
Protein: <1g