Tuesday, April 16, 2013
Lentils and ground lambporkturkeybeef
1 pound lentils, rinsed, drained
1/2 cup olive oil
1/4 cup red wine vinegar
1 tablespoons ground cumin,
1 teaspoon chili powder
2 garlic cloves minced
1 pound ground lamb or pork or turkey or beef
1/2 onion, minced
2 tablespoons olive oil
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon cinnamon
Cook lentils in water for about 20 minutes, testing for doneness by biting a few. There should be more crunch left than in a lentil soup.
While the lentils are cooking, combine the next five ingredients, whisk together until they merge nicely, and set aside.
Add the other olive oil to a frying pan and heat. Add onions and cook five minutes, stirring occasionally, until they're getting soft.
Add the meat to the onion brown, breaking it up and stirring and flipping until it's all brown and in small pieces. (If there's a lot of fat in the pan, run hot water into the sink, use a colander to drain the meat with the water still running, leave the water running, and flip the meat and onions back into the pan.) Add the remaining four spices to the meat, stirring rapidly to spread it around and paying attention to whether you're smelling the spices as they heat. Move the meat into a small bowl.
When the lentils are done, drain into a colander and move to a large bowl. Mix well with the oil-vinegar-spices you set aside.
Serve bowls of the lentils with a smaller amount of the meat nestled on top.
This recipe uses altered quantities, less salt, and different meat than the original I found at Epicurious.