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Ingredients:2 x 15ml spoons olive oil, (500g lamb cubes – optional), 1 x 5ml spoon ground turmeric, 1 x 5ml spoon ground cinnamon, 1/2 x 5ml spoon ground ginger, 1/2 x 5ml spoon ground cayenne pepper, 2 stalks celery, chopped, 1 onion, chopped, 2 cloves garlic, finely chopped or crushed, 1 chopped fresh red pepper, 1 400g can tomatoes, 1 litre water, 1 stock cube,100g green lentils, 1 can chick peas, drained, 100g vermicelli pasta, juice of 1 lemon, ground black pepper.


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1. Peel onion. Make a bridge with your hand and cut the onion in half. Put the flat sides down on the board.


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2. Hold the onion firmly with your hand like a claw. Slice across without cutting through the root.




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5. Cut a slice from the base slice in the other direction..


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6. Cut down the side of the pepper and open it up into a long strip. Remove any seeds and the white fibrous strips.


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7. Stack two or three pieces of pepper on top of each other and cut into strips. Turn the strips around and cut into dice.


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8. Wash the celery and cut into pieces. and cut into strips. Turn the strips around and cut into dice.





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12. Add the vegetables. look like this.




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15. Add the stock to the pan. stock cube or bouillion powder.


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16. Add a 400g can of tomatoes. stock cube or bouillion powder.


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17. Cover the pan and simmer for 15 minutes. stock cube or bouillion powder.


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18. Add the lentils to the pan. stock cube or bouillion powder.



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20. Add the chick peas to the pan. Bring to the boil, cover the pan, reduce the heat and simmer for 1 hour. Add more water if necessary.


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21. About 10 minutes before serving turn up the heat, add the vermicelli pasta to the pan and cook for about 10 minutes (until the pasta is al dente).




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