Directions
A light stew with lentils, rich in protein, nutritious and delicious, enriched with minced meat and tarana that you can prepare in only half an hour.
This stew is a traditional recipe that my mother prepares very often, and it is one of my sister’s favorite stews.
Sometimes I prepare it without tarana, just lentils and meat, or if you wish, you can also prepare it only with lentils. An excellent meal at any part of the day, it is filling because it is rich in protein, supplemented with carbohydrates from the tarana.
The recipe for how to prepare homemade and delicious tarana (macedonian pasta) according to my grandmother’s recipe has already been shared on the page, and you can follow the link at the end of this post.
Most of the time, I like the taste of this stew enriched with more spices, which makes it rich and can especially help you during flu and colds. You can prepare it without meat as well, if you are preparing it with meat, choose a piece of soft meat and grind it once. You can prepare it with minced beef or pork according to your taste.
Ingredients
150 grams lentils
100 grams tarana
300-400 grams of minced meat (beef/pork)
1/2 onion
2 cloves of garlic
1 tomato finely chopped
1 carrot finely chopped
2 teaspoons of red paprika
spices to taste (black pepper, nutmeg, dry parsley, dry celery, turmeric, curry, ginger powder)
fresh thyme leaves
3 bay leaves
3 tablespoons of olive oil
1 tablespoon of flour
salt to taste
Add olive oil to a pan and add the finely chopped onion to fry on low heat until it becomes transparent. Then add the minced meat and ground black pepper. After the meat is nicely fried, add the chopped tomato.
Fry for a few more minutes until the juice evaporates and add spices to taste and chopped garlic. Fry briefly.
Wash the lentils well in cold water and add them together with the tarana. Fry for a few more minutes and at the end add chopped carrot, red paprika and salt to taste and fry briefly.
Pour over 1 liter of water, add the bay leaves and let it boil for 30 minutes on medium heat. If necessary and depending on the density of the stew you want, you can add water additionally.
Finally, briefly fry a tablespoon of flour with a little oil in a pan and add a teaspoon of red paprika. Fry for a short time, be careful not to burn the red paprika and add liquid from the stew, stirring constantly at a moderate temperature so that there are no lumps.
Than add to the hot broth and cook for another five to ten minutes.
If you have fresh thyme, clean a few sprigs, add at the end and remove the stew from the heat.
Leave it covered for a few minutes before serving.
Have a good appetite!
How to prepare homemade tarana follow the link below:
Homemade Pasta Recipe ! Tarana and Jufki – Macedonian Pasta !
