👨‍🍳 作り方

1. 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. 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. 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. 4

   Add the remaining minced garlic and diced tomatoes. Cook for another 5 minutes until tomatoes start to break down.

5. 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. 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. 7

   Season the stew with salt and pepper to taste. Garnish with fresh chopped parsley before serving.