Curried Mince with Lentils

Serves 4-5
Quick and easy. Even better the next day on a sandwich. Homegrown family fare.
Products in this recipe

Green Onion Seasoning, Garlic Pepper Seasoning, Tikka Curry Coat & Cook Sauce, Peach Apricot Chutney

You will need

2 onions, chopped
½ t (2,5 ml) Ina Paarman’s Green Onion Seasoning
2 T (30 ml) olive oil
500 g lean beef mince
2 t (10 ml) Ina Paarman’s Garlic Pepper Seasoning
2 ripe tomatoes, halved and grated
1 x 200 ml Ina Paarman’s Tikka Curry Coat & Cook Sauce
400 g tin lentils, drained
fresh coriander

Ina's Tip

Cut the tomato in half through the waist. Grate the cut sides on the course side of a grater. Discard the skin that remains.


Sauté the onions, pre-seasoned with Green Onion Seasoning, in the oil until soft and golden brown. Add the mince, turn up the heat and cook the mince while stirring and breaking it up with a fork. When just cooked (but not yet drawing water) add the Garlic Pepper Seasoning, grated tomato, Tikka Curry Sauce and drained lentils.
Cover with a lid and simmer slowly for 15 minutes. Taste for seasoning.
Garnish with plenty of fresh coriander.
Serve on rice with sambals, such as tomato with onion, banana in yoghurt and our Peach Apricot Chutney.