Lentil minced stew

AUTHOR
Benton Mccarty
DIFFICULTY
easy
RATING
3.9 23
Our lentil mince stew comes along with an oriental note and casts a spicy spell on everyone.
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 250 g Dish lenses
  • 75 g Raisins
  • 2 Onions
  • 3 Garlic clove
  • 1 red chilli pepper
  • 3 TABLESPOONS Oil
  • 500 g mixed mince
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Cinnamon
  • 7-10 Tbsp ground cumin
  • 500 g Frozen leaf spinach
  • 1 TABLESPOON Meat broth
  • 2 TABLESPOONS Sesame
  • 1 Organic Lemon
  • 150 g Cream yoghurt
  • 7-10 Tbsp Chillies to garnish

Directions

  1. 1

    Rinse lentils and raisins separately. Bring the lentils to the boil in 1 l water and cook for approx. 40 minutes.

  2. 2

    In the meantime peel and finely dice the onions. Peel and chop the garlic. Clean the chilli, carve lengthwise, remove seeds, wash and cut into fine rings.

  3. 3

    Heat the oil in a casserole dish. Fry the minced meat in it until crumbly. Fry onions, garlic and chilli briefly. Season minced meat with salt, pepper, 1⁄4 tsp cinnamon and 1⁄2 tsp cumin. Add raisins and frozen spinach.

  4. 4

    1 1⁄4-1 1⁄2 Pour in l water and stir in the stock. Bring everything to the boil, cover and cook for about 15 minutes.

  5. 5

    Roast sesame seeds in a pan without fat until golden brown. Remove. Wash lemon hot and cut in half. Squeeze one half and cut the other half into thin slices.

  6. 6

    Drain the lentils and add to the stew with the lemon slices. Let them simmer for 2-3 minutes at low heat. Season the stew with salt, pepper, cinnamon, cumin and lemon juice.

  7. 7

    Arrange the minced stew with a blob of cream yoghurt and sprinkle with sesame seeds. Garnish with chilli peppers. Flatbread tastes good with it. Drink tip: full-bodied red wine, for example a Shiraz.

Nutrition Facts

KCAL
710 kcal
CARBS
46 g
FATS
36 g
PROTEINS
45 g