Lentil and Meatball Stew
Total time: 45 minutes
This is a hearty, robust stew, full of vegetables and meatballs; perfect for a cold evening. You can use any kind of lentil for this, but I like a combination. I cooked the hard lentils separately from the meatballs - it was easier. Serve with rice, barley, quinoa, potatoes, pasta....
Ingredients:
- 3/4 cup lentils either Lentils du Puy, tan, brown lentils or a combination.
-
1/4 cup red or coral lentils
- 2 1/4 cups (18oz, 540ml) beef stock
- 1 onion
- 1 green bell pepper
- 1 rib celery
- 3 cloves garlic
- 1 tbs oil
- 1 tbs paprika, smoky or sweet
- 2 cups (15oz, 450gr) whole tomatoes
- 1/4 cup (2oz, 60ml) red wine
- 3 bay (laurel) leaves
- 1 tsp dried parsley
- 1 tsp dried thyme
- Meatballs:
- 12oz (360gr) ground beef
- 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
Instructions:
- Pick over lentils in case they missed the odd stone. Rinse.
- Put green or brown 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 10 seconds.
- Add onion, pepper and celery, sauté briefly.
- Add garlic, sauté a few minutes longer.
- Open and chop tomatoes, reserving all juices.
- Add tomatoes, red lentils, all 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 and stirring sauce periodically, 20 - 25 minutes.
- Meatballs:
- 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.