Kiymali Mercimek / Linsen mit Hackfleisch

Serves 2–3

Ingredients

• 150 g lentils, soaked for 3–4 hours (dried red lentils)
• 75 g lamb, minced
• 25 g cooking fat or butter
• 100 g onions
• 1 tsp tomato purée
• 1 tsp salt
• ¼ tsp black pepper, ground
• 1 litre stock
• ¼ tsp chilli flakes

Preparation

1. Put the lentils in a pot with 1 L fresh water. Boil for 10 minutes, remove from the heat and drain.
2. Put the minced meat in a pot and dry-fry, stirring, for 2 minutes. Then add the fat and onions. Fry for 8–10 minutes until the onions are golden. Stir in the tomato purée, season, then pour in the stock and sprinkle over the chilli flakes. Put on the lid.
3. As soon as the liquid boils, add the lentils and simmer for 30–40 minutes until tender.
4. Serve hot with potato salad.