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Yemeni Lentil and Meatball Stew
A comforting and nutritious stew featuring tender red lentils simmered with aromatic spices and small, flavorful meatballs. This dish is a wholesome meal, perfect for a chilly evening.
🧂 Ingrédients
- 1 cup Red lentils(rinsed)
- 300 g Ground lamb or beef(for meatballs)
- 1 medium Onion(finely chopped, divided)
- 3 cloves Garlic(minced, divided)
- 1 tsp Coriander powder(for meatballs)
- 0.5 tsp Cumin powder(for meatballs)
- to taste Salt
- to taste Black pepper
- 2 tbsp Olive oil(for sautéing and frying)
- 2 medium Tomatoes(diced)
- 6 cups Vegetable or chicken broth
- 0.25 cup Fresh parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Prepare the meatballs: In a bowl, combine the ground meat, half of the chopped onion, half of the minced garlic, coriander powder, cumin powder, salt, and pepper. Mix well and form into small, bite-sized meatballs.
- 2
Heat 1 tbsp of olive oil in a skillet over medium-high heat. Brown the meatballs on all sides. Remove from skillet and set aside.
- 3
In a large pot or Dutch oven, heat the remaining 1 tbsp of olive oil over medium heat. Add the remaining chopped onion and sauté until softened, about 5 minutes.
- 4
Add the remaining minced garlic and diced tomatoes. Cook for another 5 minutes until tomatoes start to break down.
- 5
Add the rinsed red lentils and vegetable or chicken broth to the pot. Bring to a boil, then reduce heat, cover, and simmer for 30 minutes, or until lentils are tender.
- 6
Carefully add the browned meatballs to the simmering lentil stew. Continue to simmer, covered, for another 20-25 minutes, or until the meatballs are cooked through and the stew has thickened.
- 7
Season the stew with salt and pepper to taste. Garnish with fresh chopped parsley before serving.
💡 Conseils de pro
- ✓For a vegetarian option, omit the meatballs and add extra vegetables like carrots or potatoes.
- ✓If the stew becomes too thick, add a little more broth or water.
- ✓Serve hot with Yemeni bread or rice.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add a pinch of turmeric for color and flavor.
- A squeeze of lemon juice just before serving can brighten the flavors.