Oriental lentil mince pot

Name: Oriental lentil mince pot
Cook time: 50 min
Total time: 50 min
Yield: 2
Ingredients: 100 g Dish lenses; 1 TABLESPOON Raisins; 1 small onion; 1 Garlic clove; 1 red chilli pepper; 1 TEASPOON Sesame, 1 teaspoon olive oil; 200 g Beefsteakhack; 250 g Frozen leaf spinach; 7-10 Tbsp salt, pepper; 7-10 Tbsp ground cinnamon and cumin; 1 TABLESPOON Lemon juice; 2 TEASPOONS Cream yoghurt

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 2

100 g Dish lenses
1 TABLESPOON Raisins
1 small onion
1 Garlic clove
1 red chilli pepper
1 TEASPOON Sesame, 1 teaspoon olive oil
200 g Beefsteakhack
250 g Frozen leaf spinach
7-10 Tbsp salt, pepper
7-10 Tbsp ground cinnamon and cumin
1 TABLESPOON Lemon juice
2 TEASPOONS Cream yoghurt

Directions

1
Bring the lentils to the boil in 1⁄2 l water in a saucepan, cover and cook for 35-40 minutes at medium heat. Rinse and drain the raisins.
2
Meanwhile peel and finely dice the onion and garlic. Clean the chilli, cut lengthwise, remove seeds, wash and chop finely.
3
Roast the sesame seeds in a pot without fat, remove. Heat the oil in the pot. Fry the minced meat in it until crumbly. Fry onion, garlic and chilli briefly. Add raisins and frozen spinach. 1⁄2 Pour on l water, bring to the boil.
4
Season with salt, pepper, 1-2 measures each of cinnamon and cumin, cover and cook for about 15 minutes while stirring.
5
Drain the lenses. Add to mince and cook for 1-2 minutes. Season to taste with salt, pepper, cinnamon, cumin and lemon juice. Serve with cream yoghurt and sesame.