Slow cooked trotters and lentils

by Gugu Mhlungu
Slow cooked trotters and lentils

Make a hearty trotters and lentils dish with this simple recipe from Ntwenhle Gcabashe

Prep time: 15 minutes

Cooking time: 2 hours

Serves: 3

  • 2 kg beef trotters
  • 1 cup lentils
  • Salt and pepper, for seasoning
  • 2 tablespoons (30ml) oil
  • 1 large onion, chopped
  • 4 garlic cloves, crushed
  • 1 tablespoon tomato paste
  • 1 canned tomatoes, chopped
  • 4 cups (1ℓ) beef stock
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • ½ cup (125ml) red wine
  • Dombolo (steamed bread), for serving
  • Micro leaves, for serving

SEE ALSO: Savoury dombolo

  1. Season trotters. Heat oil in a large saucepan, and brown trotters for 8–10 minutes. Remove from pan.
  2. Fry onion and garlic until soft.
  3. Add tomato paste, canned tomatoes, herbs, stock, red wine, herbs, lentils and trotters. Cover with a lid. Reduce heat and cook for 1½ hour to 2 hours or until tender.
  4. Serve with steamed bread and micro leaves.

SEE ALSO: Slow cooked beef shin and rum stew