Lentil and Meatball Stew
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Cooking time: 50 minutes for menu |
I love lentils. Mon mari...not so much. But he does love popovers. The fine art of compromise! This will make enough for 2 meals.
Lentil and Meatball Stew Time: 45 minutes
This is a hearty, robust stew, full of vegetables and meatballs; perfect for a cold evening. Use any kind of lentil for this. I wanted to get rid of some small bits so used a combination: 1/4 cup red, 1/4 cup large brown and 1/2 cup small green. I cooked the lentils separately from the meatballs - it was easier!
1 cup lentils either Lentils du Puy, tan, brown lentils or a combination. You can substitute 1/4 cup red for
1/4 cup of other
2 1/4 cups beef stock
1 onion
1 green pepper
1 stalks celery
3 cloves garlic
1 tbs oil
1 tbs paprika, smoky or sweet
1 can whole tomatoes, 15oz (450gr)
reserved tomato juice from Friday
1/4 cup red wine
3 bay (laurel) leaves
1 tsp dried parsley
1 tsp dried thyme
Meatballs
Pick over lentils in case they missed the odd stone. Put lentils and beef stock in a saucepan. Bring to a boil, then cover and simmer until lentils are done. They should absorb most of the stock. Don't let them dry out. Drain any remaining stock when done.
Chop onion, pepper, celery. Mince garlic. Heat oil in large skillet over medium heat. Add paprika and sauté 1 minute. Add onion, pepper and celery, sauté briefly. Then add garlic, sauté a few minutes longer. Open and drain tomatoes, reserving juices. Roughly chop tomatoes. Add tomatoes, reserved juices, herbs and wine to skillet. Bring to a boil. Add meatballs. Reduce heat and simmer, partially covered, until meatballs are done, turning meatballs periodically, 20 - 25 minutes.
Meatballs
12 oz ground beef (350gr mince)
1/4 cup breadcrumbs
1 egg
1 tbs Dijon-style mustard
2 tbs ketchup
1/4 cup red wine
1 tsp dried basil
1 tsp dried oregano
In medium bowl lightly whisk egg. Add breadcrumbs, mustard, ketchup, wine and herbs, mix well. Add beef and mix well. Form into meatballs, about 1 1/2 " (4cm) in diameter.
To serve: Add drained lentils to meatballs in skillet. Stir well to combine and serve. Can be served with fresh bread, brown rice or pasta.
Popovers Time: 45 minutes
These are the easiest 'bread' possible to make. The only things to remember are not to whisk too thoroughly, lumps are okay and eat them hot from the oven slathered in butter.... how hard is that?
muffin pan for 6 normal size muffins
2 eggs
1 cup flour
1 cup milk
pinch of nutmeg (optional)
pinch of salt (optional)
Butter muffin pan - even if it is nonstick. Lightly beat eggs with fork or hand whisk. Add remaining ingredients and whisk lightly - do not try to get out all of the lumps - doing this would cause over beating and tough popovers. Ladle into muffin pan - cups should be 1/2 - 2/3 full. Put into preheated 450F (230C) oven for 25 minutes. After 25 minutes turn temp down to 350F (180C) and continue baking 15 minutes more until nicely browned. Remove and serve. top of page
Cooking Schedule:
50 minutes |
Add beef, mix well |
Cooking for Two? Or more?
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