LIVER WITH LENTILS AND YOGHURT

INGREDIENTS

·         1 bay leaf

·         1 onion peeled and thinly sliced

·         160ml lentils

·         160ml brown rice

·         5 ml salt

·         2 ml freshly ground black pepper

·         500ml water

·         1 carrot thinly sliced

·         250g liver, cut into 5x 1 cm strips

·         12,5 ml sunflower oil

·         5ml mustard

·         125ml plain yoghurt

·         Parsley

METHOD

1.       Put the onion into a saucepan with the lentils, rice, bay leaf, salt and pepper. Pour in the water and bring to the boil. Cover the pan and simmer for 30 minutes. Add the carrot and simmer for another 15 minutes. Check occasionally, and add more water if the mixture becomes too dry; there should be just a hint of moisture by the time the rice and lentils are tender, without the need to drain.

2.       When the lentils and rice are done, remove bay leaf and quickly sauté the liver in the oil for about 2 minutes per side. Take the pan off the heat. Stir the mustard into the yoghurt; then turn this mixture into the slightly cooled liver. Make a nest of the lentils and rice and put the liver mixture in the middle. Decorate with a sprig or two of parsley.

MAKES SIX TO EIGHT SERVINGS

Jenny Love