Ingredients
1 large onion
roughly chopped
2 celery
roughly chopped
1 large carrot
roughly chopped
2 tsp olive oil
(2 tsp)
2 large garlic cloves
crushed
500g extra lean beef mince
2 tsp cumin
1 tsp paprika
1 tin lentils
(400g)
1 tin red kidney beans
(420g)
1 tin tomato puree
(400g)
250ml beef stock
(1 cup)
¾ cup water
(3/4 cup)
coriander
for garnish
1 lime
1 red chilli or sprinkle of chilli flakes
optional
1 cup salsa
Equipment
- 1 food processor
- 1 non-stick frying pan
Instructions
- Place onion, celery and carrot into a food processor and pulse until finely chopped.
- Heat a non-stick frying pan with olive oil on a low-medium heat and add vegetables and crushed garlic.
- Cook for 3-5 minutes until softened. Add mince and brown.
- Add cumin, paprika, lentils, kidney beans, tomato puree, stock and water.
- Bring to the boil, season to taste.
- Reduce heat and simmer uncovered for 10 minutes, stirring every now and then to make sure the mixture doesn’t catch on the bottom.
- Serve in bowls with some coriander, a spritz of lime juice, sprinkling of chilli (if using), salsa and a big green salad.
Notes
Tip
If your pan isn’t a large one, you may want to remove the vegetables to brown the mince and then return them before adding the remaining ingredients.
Tip
You may want to skip the chilli if serving this to children.
