Bonemarrow and lentil stew

Serves 8

• 30 ml (2 tbsp.) olive oil
• 2 onions, finely chopped
• 4 cloves garlic, finely chopped
• 2 carrots, chopped
• 2 stalks celery, chopped
• 5 ml (1 t) paprika
• 5 ml (1 t) cumin seeds, finely grounded
• 5 ml (1 t) cilantro, finely minced
• 5 ml (1 t) cinnamon
• 3 cloves
• 2.5 ml (½ t) nutmeg
• 2 cardamom pods, finely grounded
• 2 x 400 g whole peeled tomatoes
• 500 ml (2 c) white wine
• 1 litre homemade chicken stock
• 10 ml honey
• 500 g green lentils
• salt and ground black pepper
• 8 bones with marrow, ask the butcher to cut a few in length for serving
• 1 Heat the olive oil in a large saucepan over medium heat. Fry the onions for 5 minutes, or until tender.

2 Add the garlic, carrot and celery. Cook for another 5 minutes.

3 Add the spices and cook for 2 minutes.

4 Add the tomatoes, white wine, chicken stock, honey and lentils.

5 Bring to a boil, reduce the heat and simmer for 45 minutes or until the lentils are tender. Flavour with salt and black pepper.

6 Meanwhile, heat the oven to 200 ° C. Put the bone marrows in a pan and bake for 30 minutes or until golden brown.

7 Remove the marrow from the bones and stir into the lentil stew.

8 Serve the stew with the bones cut in the length.