- 1 ½ cups (270 g) green lentils, soaked overnight
- 2 large onions, grated
- 3 tablespoons butter
- 1 lb (450 g) lamb or beef cubes or minced meat
- 1 tablespoon tomato paste, diluted in ¼ cup cold water
- 3 carrots, cubed
- Salt and pepper to taste
- 4 cups (1 liter) hot water
Wash and drain lentils. Place in a saucepan.
Sauté onions lightly in butter. Add meat and sauté for about 15 minutes, then cover and cook on low heat until the meat releases its moisture and reabsorbs it and it becomes tender. Add tomato paste. Stir once, then add the meat mixture, carrots, salt and pepper to lentils. Add hot water. Cover. Cook over medium heat until lentils are tender, the liquid is mostly absorbed and yet some gravy is left.
Serve as a hot main course with salad.