Kıymalı Mercimek Yemeği (Ground Beef and Red Lentil Stew)

Method

1. 1

   Brown the ground beef with the onion and carrot in the olive oil over medium-high heat, about 6 minutes.

2. 2

   Stir in the tomato paste, cumin and paprika and cook 1 minute until fragrant.

3. 3

   Add the canned tomato, red lentils, salt and 700 ml water; bring to a boil.

4. 4

   Reduce to a simmer and cook, stirring occasionally, for 20 minutes until the lentils have broken down and the stew has thickened.

   💡 Red lentils lose their shape as they cook — that's what gives the stew its thick, hearty texture.

5. 5

   Loosen with a little hot water if it's gone stodgy rather than spoonable, then taste and adjust salt.

6. 6

   Serve hot over rice or bulgur pilaf.