Sensational Meatballs with Lentils

Sensational Meatballs with LentilsI almost didn’t post this recipe, hence the lack of photos, in progress or otherwise! I’ve been making these Sensational Meatballs and Lentils for about 8 years (since 2006 according to my notes) and it was Jake who suggested that I share the recipe here on the blog when I made it the other day. It came about the usual way – picking up a few bits on the way home from work and seeing what was in the cupboards to supplement the ingredients – a bit like Ready Steady Cook! The resultant deeply flavoured, lemony Meatballs and Lentils were so delicious that I wrote up the recipe in my notebook.

This is one of those dishes that wraps you up in a warm blanket and gives you a hug; so comforting on these dark, chilly evenings. The seasonings of smoked paprika, rosemary and cumin seeds give the dish so much depth and flavour and the lemon juice and zest perk it all up.  It’s very quick to prepare, especially if you buy pre-made (raw) meatballs which can be a godsend if you are strapped for time.  Red lentils don’t require pre-soaking and cook very quickly, usually between 15 – 20 minutes and the lemon juice is the perfect complement to them. Stirring in spinach or chard leaves at the end gives it a vegetal boost with the added bonus of not having to prepare a separate side dish. You could also use frozen spinach. adding it a few minutes earlier so that it has a chance to thaw in the pot. Don’t add salt until the end otherwise the lentils stay hard.  This is quick, one pot cooking at it’s best.

Sensational Meatballs with LentilsYou start by rolling the meatballs, then sauté the onions, then the meatballs with the seasonings; stir in the stock, lentils, lemon juice and tomatoes and let the whole lot simmer away while you get the rice on and prepare the spinach which gets stirred in a couple of minutes before the end. That’s it!! I urge you to give the Meatballs and Lentils  a try – the dish is absolutely sensational!

I’m taking these to share with all the Fiesta Friday #46  revellers, so generously hosted by Angie at the Novice Gardener. Today our co hosts are  Margy @La Petite Casserole and Juju @cookingwithauntjuju. – do drop by and say hello to them!

Sensational Meatballs with Lentils

  • Servings: 4 generous portions
  • Difficulty: easy
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INGREDIENTS

  • 500 g lean mince beef
  • 1 tsp of salt and a good grinding of the pepper mill
  • 2 Tbsp finely chopped parsley
  • 2 red onions, diced
  • A good splash of Olive oil
  • 1 Tbsp chopped rosemary
  • 1 tsp whole, dry roasted cumin seeds
  • 1 rounded tsp smoked paprika
  • 2 finely chopped garlic cloves
  • Zest and juice of one lemon
  • 200g dry red split lentils
  • 1 rounded tsp of chicken stock powder stirred into 500 ml of hot water/500ml homemade stock
  • 1 tin of tomatoes or 3-4 medium tomatoes, quartered
  • 1 couple of bay leaves
  • 300 – 400 g fresh spinach or chard

To serve

  • Cooked rice
  • Dollop of greek yoghurt or tzatziki

INSTRUCTIONS

  1. Season the minced beef with salt and pepper, stir in parsley and with a light hand, mix well to combine. Wet your hands and roll into walnut sized balls and set aside. If you are in a hurry you can substitute ready made (raw) meatballs but get the premium ones as the cheaper ones have more fat and sometimes, gristle.
  2. Heat the olive oil in a large saucepan and sauté the onions until soft and a little coloured.
  3. Stir in the rosemary, smoked paprika, garlic and lemon zest, then add the meatballs and sauté until lightly brown on all sides – about 5 minutes.
  4. Stir in the lemon juice, the lentils, the stock, the tomatoes (break up the tomatoes if you are using whole tinned ones) and bay leaves. Let this simmer gently for about 20 minutes. Keep an eye on it and add a little more water if necessary. It shouldn’t be too thick.
  5. While it’s simmering away, wash the spinach/chard and remove the central rib if thick and fibrous. Save them in the freezer, for the stock pot. Chop the leaves and set aside. Get the rice on.
  6. After 20 minutes, check that the lentils are cooked through and also check the seasoning. Adjust to taste – this is the time to add salt; I also like to add more cumin seeds.
  7. Stir in the spinach/chard leaves and cover the pot to allow the leaves to wilt in the heat.
  8. Serve hot with rice an a dollop of greek yoghurt or tzatziki.
© Selma Jeevanjee and Selma’s Table, 2013, 2014. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.

Roasted Broccoli with Toasted Almonds and a Smoky Paprika Dressing

Roasted Broccoli with Toasted Almonds and a Smoky Paprika DressingRoasting broccoli is a revelation – it intensifies the sweetness and gives it a little more earthiness. It is really delicious and my new favourite way to cook this superfood! From what I can make out, Ina Garten (The Barefoot Contessa) brought this method to the attention of the general public with this lovely recipe for Parmesan Roasted Broccoli . The recipe that I have made has a more tapas feel about it, thanks to the tangy, smoky paprika dressing and some crunchy golden toasted almond flakes. My version cuts back on the oil to boost the flavour of both the broccoli and the dressing.

Roasted Broccoli with Toasted Almonds and a Smoky Paprika Dressing

Dressing – heat the oil in a small pan; add garlic and smoked paprika and take off heat to infuse

Roasted Broccoli with Toasted Almonds and a Smoky Paprika Dressing

Cut the broccoli florets into bite sized pieces.

Roasted Broccoli with Toasted Almonds and a Smoky Paprika Dressing

Roasted broccoli and toasted almond flakes

Roasted Broccoli with Toasted Almonds and a Smoky Paprika Dressing

Whisk the infused oil into the vinegar, leaving behind much of the solids

Roasted Broccoli with Toasted Almonds and a Smoky Paprika Dressing

Pile roasted broccoli in a serving dish

Roasted Broccoli with Toasted Almonds and a Smoky Paprika Dressing

Roasted Broccoli with Toasted Almonds and a Smoky Paprika Dressing

Roasted Broccoli with Toasted Almonds and a Smoky Paprika Dressing

Roasted Broccoli with Toasted Almonds and a Smoky Paprika Dressing

 

I am entering this recipe in the Spice Trail Challenge, hosted by Bangers and Mash.  for January as it features Paprika – there are some wonderful recipes on there so do go and take a look at the entries.

spice-trail-badge-square

Roasted Broccoli with Toasted Almonds and a Smoky Paprika Dressing

  • Servings: 4 side servings
  • Difficulty: easy
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Slightly adapted from a recipe on Food52

INGREDIENTS

  • 1 head of broccoli
  • A little olive oil to drizzle
  • Sea Salt
  • 1 Tbsp flaked almonds

Dressing:

  • 1 clove of garlic crushed
  • 3 Tbsp olive oil
  • 1 tsp smoked paprika
  • 1 Tbsp vinegar (sherry for authenticity but cider or wine vinegars will be fine as well)
  • Good pinch of salt

INSTRUCTIONS

  1. Preheat the oven to 180C/160C Fan/350F
  2. Get the dressing started as the longer it steeps the more flavourful it will be;  heat the oil in a small pan for about 2 or 3 minutes. When the oil is warm (but not smoking as that will burn the garlic) add the crushed garlic and stir in the smoked paprika and take it off the heat. Let it stand for at least 10 minutes or as long as you can leave it.
  3. In the meantime, divide broccoli into bite sized florets, toss in a little olive oil and place on an oven tray. Sprinkle with a pinch of salt and roast in the oven for 20 minutes or until tender and with a few browned bits. Keep checking after 15 minutes to make sure that the florets are not burning to a crisp. Scatter over  the almond flakes for the last 3 or 4 minutes to toast.
  4. When you are ready to serve, place the vinegar and salt in a small bowl and whisk in the flavoured oil, trying to leave behind as much of the solids as possible.
  5. Pile the florets and almond flakes into a serving dish and drizzle over the dressing. You will not need all of it. I used approximately 1Tbsp to dress one medium head of broccoli.

Left over dressing is a great marinade for chicken or fish and can also be used to perk up potatoes.

Roasted Broccoli with Toasted Almonds and a Smoky Paprika Dressing

Roasted Broccoli with Toasted Almonds and a Smoky Paprika Dressing