Finished this in about 90 mins from first chop to last wash. Pretty easy and decent taste.
I sliced 1 lap cheong and fried it till browned. Removed the lap cheong.
Then I fried about 2 cups of diced onion, carrot and celery with a generous shake of cumin powder and some chili flakes.
After 5-10 mins, add in tomato paste (enough to coat veg) and one garlic clove sliced. Fry some more to caramelize.
Added back the lap cheong and the blended result of one small can of my tomato sauce and 750ml chicken stock (vary according to thickness desired).
Bring to boil, add about one cup of previously boiled dried lentils, and add one bay leave and a small bunch of thyme sprigs.
Simmer for abt 30 mins.
Made enough for dinner and 2 lunches (with bread).
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