Lentil with Beef Meatballs
Yield: Serves 4
Ingredients:

    For meatballs:

  • 600 g extra lean ground beef
  • 1 medium onion, grated on the small holes of a box grater
  • 1/2 cup plain dry bread crumbs
  • 1/3 cup finely chopped fresh cilantro
  • 3 garlic cloves, minced
  • 1 egg
  • 1 teaspoon turmeric powder
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon cumin
  • salt and pepper to taste

    • For lentils:

  • 1 cup green lentils
  • 3 medium carrots, sliced
  • 3 garlic cloves, minced
  • 1 small onion, diced
  • 2 tablespoons oil
  • 4 cups chicken broth
  • 2 tomatoes, diced
  • 1 tablespoon pomegranate molasses
  • 2 tablespoons tomato paste
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon cumin
  • 1/2 cup finely chopped fresh cilantro
  • salt and pepper to taste

    • For garnish:

  • finely chopped fresh cilantro
  • fried onion strips, optional
Instructions:

Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.

Combine the ground beef, egg, bread crumbs, cilantro, garlic, onion, cumin, cinnamon, turmeric, salt and pepper in a large bowl. Mix everything together using your hand, until well mixed.

Shape the mixture into small meatballs and place them on the parchment-lined baking sheet.

Bake for about 22-25 minutes, or until cooked through. Remove from oven and set aside.

Meanwhile, make the lentils: in a large pan sauté the garlic, onion and carrots in oil for 10 minutes over medium heat.

Add the lentils, broth, tomatoes, pomegranate molasses, tomato paste, paprika, turmeric, cumin, salt and pepper. Bring to a simmer and cook covered for 30-35 minutes over medium heat.

Then add the baked meatballs and cilantro.

Continue to simmer for 20-23 minutes. Garnish with more chopped cilantro and fried onion strips. Serve!

Back to Lentil with Beef Meatballs on Cooking and Cooking
Source: www.cookingandcooking.com