No knife needed for these tender and juicy BBQ pork chops.

Lentil Fenugreek Soup

INGREDIENTS

1. 8 cups (2 l) cold water
2. 4 cups (1 l / 750 g) red, green or mixted lentils
3. 4 shallots, finely chopped
4. 3 medium carrots, peeled, cut into small cubes
5. 3 celery stalks cut into small cubes
6. 1 cup (250ml/40g) dehydrated mushrooms crushed into small pieces (see Note below)
7. 4 cloves of garlic, finely chopped
8. 4 tbsp (30 ml) olive or canola oil
9. 4 bay leaves
10. 2 tbsp (30ml) ground fenugreek seeds
11. salt and freshly ground pepper to taste

PREPARATION

1. Sort, wash in cold water and drain the lentils. Set aside.
2. In a large, deep skillet or large, heavy, uncovered Presto&ereg;-style pot, preheat the oil over medium heat. Mix all the ingredients (except water, lentils and mushrooms) and cook for about 5 minutes. Add the lentils cook for about 5 more minutes.
3. Finally, add the water and the mushrooms and mix well. Bring to a boil, then cook covered over medium heat for 45 minutes or until the lentils are tender. Mix occasionally.
4. Serve hot.