Green lentils slowly stewed with ground beef, tomato paste and red pepper paste into a thick, comforting pot dish. A high-protein, gluten-free winter main.
Ingredients
Instructions
- 1
Pick over the lentils, rinse several times and drain.
- 2
Finely chop the onion. Heat the olive oil in a pot over medium heat and cook the onion for 4-5 minutes until softened.
- 3
Add the beef and cook for 6-7 minutes until the liquid evaporates. Stir in the tomato paste and red pepper paste for 2 minutes.
- 4
Add the lentils and hot water. Bring to a boil, then simmer partly covered over low heat for 35-40 minutes, stirring now and then, until the lentils are tender and the liquid has thickened.
- 5
Add the salt, black pepper and red pepper flakes and cook 5 minutes more. Take off the heat and rest for 10 minutes before serving.
Nutrition
Per serving
| Calories | 369 kcal |
|---|---|
| Protein | 22 g |
| Carbs | 41 g |
| Fat | 14 g |
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