- Gluten-free
- Dairy-free
- High-protein
Ingredients
Serves: 4
- 1.5 tbsp extra virgin olive oil
- 1 medium brown onion, finely diced
- 1 large carrot, finely diced
- 3 garlic cloves, minced
- 1 tbsp tomato puree
- 120g dried dark speckled lentils
- 1 x 400g tin chopped tomatoes
- 1 tsp aleppo pepper or chilli flakes
- 1 vegetable or chicken stock cube
- 500g minced lamb
- 2 tsp ground cumin
- ½ tsp ground cinnamon
- 1 tsp dried oregano
- 150g kale or cavolo nero
Method
Step 1
Preheat the oven to 200℃/180℃ fan/gas mark 6. Line a large baking sheet with baking paper.
Step 2
Heat 1 tbsp of oil in a large lidded saucepan or casserole dish, over medium heat. Fry the onion and carrot with a pinch of salt, until soft and translucent.
Step 3
Add 1 garlic clove, cook for 1min more.
Step 4
Add the tomato puree to the carrot and onion mix, cook for 1min.
Step 5
Add the lentils, tinned tomatoes, 1/2 tsp of the chilli, 1 tin of water, the crumbled stock cube, salt and pepper. Bring to boil then simmer for 25mins, stirring occasionally, or until the lentils are tender but still have a little bite.
Step 6
Once the lentil stew is cooking, make the meatballs. Mix the lamb mince, the other 2 garlic cloves, the remaining chilli, cumin, cinnamon, and oregano in a bowl, and mix together well with your hands.
Step 7
Shape into 16 meatballs and place on the paper lined baking tray. Drizzle with 1/2 tbsp of olive oil.
Step 8
Bake the meatballs in the oven for 10mins while the stew is cooking.
Step 9
Shred the kale leaves and wash well, if using cavolo nero cut into chunky strips.
Step 10
Add the meatballs and the shredded kale to the lentil stew, add a little more water if it’s looking dry, and cook for 5mins with the lid on or until the kale is wilted.
