A warm hug in a bowl, make this recipe when you want to feel nourished and comforted at the same time.
Ingredients
1lb ground meat (turkey, beef, lamb, or pork will all work)
1 cup gluten free breadcrumbs (regular are fine too, if you tolerate gluten)
6 cloves garlic, minced
8 TBS chopped fresh mint
2 TBS chopped fresh parsley
1 tsp paprika
¾ tsp ground cumin
½ tsp ground cloves
¼ tsp cayenne pepper
1 cup dried lentils
¾ tsp salt, plus salt to taste
½ tsp ground black pepper, plus pepper to taste
2 TBS olive oil
1 yellow onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
8 shiitake mushrooms, diced (you can substitute other mushrooms, about ⅓ cup)
4 cups chicken broth
1 can (14oz) small diced tomatoes
Instructions
Preheat the oven to 350 degrees F.
In a bowl, combine the turkey, bread crumbs, half of the garlic, 3 TBS of the mint, the parsley, paprika, cumin, cloves, cayenne pepper, the ¾ tsp of salt and the ½ tsp pepper. Mix well and form into about 24 little meatballs. Place on a baking sheet lined with parchment paper and bake for 10 min. Remove from oven and set aside.
Meanwhile, remove and discard any damaged lentils or stones. Rinse lentils and set aside.
In a large pot or Dutch oven, warm olive oil over medium heat. Add onion, carrot, celery and garlic. Cook about 10 min, stirring, until onion is translucent. Add the lentils and chicken broth, cover and simmer for about 20 min, until lentils are soft.
Next, add the meatballs and tomatoes plus the juice from the can. Cover again and simmer for about 15 minutes. Season to taste with salt and pepper.
To serve, ladle into bowls and garnish with remaining 5 TBS of mint.
Recipe by Sustainable Dish at https://sustainabledish.com/french-lentil-stew-with-meatballs-and-mint/