Sage and Pork Stew

Made this last night, it was most tasty. Should freeze well too. I just served it with a green salad as there are veg and potatoes in the dish already.

1 kilo of pork neck, cut into 1″/2cm cubes
Butter
Olive Oil
2 med onions, chopped finely
1 sprig sage (approx 3 tbsp), roughly chopped
3 cloves garlic, crushed
Massel (or other non-MSG, non-preservative brand) vegetable stock cube
1 cup red lentils, rinsed
2 carrots cut into 1cm crescents (cut in half lengthwise and then chop horizonally)
6 small/new potatoes cut into quarters
2 bay leaves, torn up
2 tbsp parsley

Brown pork in batches in a mixture of oil and butter, place in a casserole dish.

Fry onion in butter until very lightly golden, add to pork, along with chopped sage, garlic.

Dissolve stock cube in 1 1/4 cups (310 ml/10 fl oz) water and add this to the pork mix, bring to the boil. Reduce the heat and simmer, covered for 1 hour. Turn the pork so that is well covered by the liquid.

Add the lentils, carrots, celery, potatoes and bay leaf to the stew with 2 cups (500ml/16 fl oz) water. Bring to the boil, reduce heat to simmer, covered for 40 mins.

Remove lid and continue to simmer for 30 ins or until the sauce thickens. Add salt and pepper to taste.

Garnish with chopped parsley.