Name: Lentil and paprika meatball minestrone
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 200 gram lean minced (ground) beef; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; cooking-oil spray; 1 brown onion (150g), chopped finely; 1 carrot (120g), chopped finely; 2 trimmed stalks celery (200g), chopped finely; 1 zucchini (120g), chopped finely; 2 x 400g cans diced tomatoes; 1 litre chicken stock; 2/3 cup (130g) french-style lentils; Gremolata; 2 clove garlic, sliced thinly; 2 tablespoon fresh flat-leaf parsley leaves; 4 teaspoon finely grated lemon rind

Ingredients

200 gram lean minced (ground) beef

1 teaspoon smoked paprika

1 teaspoon ground cumin

cooking-oil spray

1 brown onion (150g), chopped finely

1 carrot (120g), chopped finely

2 trimmed stalks celery (200g), chopped finely

1 zucchini (120g), chopped finely

2 x 400g cans diced tomatoes

1 litre chicken stock

2/3 cup (130g) french-style lentils

Gremolata

2 clove garlic, sliced thinly

2 tablespoon fresh flat-leaf parsley leaves

4 teaspoon finely grated lemon rind

Method

1.Combine mince, paprika and cumin in a small bowl. Roll teaspoons of mixture into balls. Lightly spray a large saucepan with oil; cook meatballs, over high heat, turning occasionally, for 2 minutes or until golden. Transfer to a bowl.

2.Add onion, carrot, celery and zucchini to same pan; cook, stirring, for 4 minutes or until onion softens. Add tomato, stock, lentils and meatballs; bring to the boil. Reduce heat to medium; cook, covered, for 20 minutes or until lentils are tender. Season to taste.

3.Meanwhile, make gremolata. Preheat grill (broiler). Line an oven tray with paper. Place garlic on tray; gently grill for 2 minutes or until golden on both sides. Combine with parsley and lemon. Sprinkle over minestrone to serve.

Recipe is suitable to freeze without the gremolata. Thaw overnight in the fridge. Reheat in a large saucepan, then continue from step 3.
Note

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Ingredients

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