Berbere Spiced Lentils
Servings 2 people
Ingredients
- 450 g ground (minced) beef
- 200 g red lentils (1 generous cup)
- 1/2 cup tomato passata / puree
- 1.5 cups water
- 1 tablespoon Berbere spice OR mild curry powder
- 1 bag baby spinach
- 100 g feta
Instructions
- Heat a little oil in a medium saucepan on a medium high heat. Add beef and cook, stirring for a few minutes - until the beef is no longer pink and starting to brown.
- Add lentils, tomato passata / puree, spice / curry powder, a big pinch salt and 1.5 cups water. Cover and bring to a rapid simmer.
- Simmer, covered, on a medium heat for about 10 minutes. Stirring once or twice. If the pot is drying out add an extra 1/2 cup water. While the lentils are cooking dice or crumble the feta.
- Continue to simmer and stir until the lentils are cooked to your liking. I like them soft but not falling apart and still with some bite like al dente pasta.
- When the lentils are cooked, taste and season with more salt and more spice if needed.
- Divide baby spinach between two bowls. Top with lentils and finish with feta.
Nutrition
Carbohydrates: 56g