4 PERS | 1 HOUR
Recipe Els Sirejacob
1 l beef stock
400 g beef
5 (large) carrots
2 onions
2 cloves of garlic
3 sweet potatoes
200 g red lentils
3 cm piece of ginger
1 tbsp red curry paste
2 cans of diced tomatoes
200 g spinach
2 handfuls of salted peanuts
4 to 5 tbsp peanut butter
4 limes
olive oil
pepper & salt
Chop the onions. Peel and crush the garlic, peel and finely chop the ginger. Peel and chop the sweet potato and carrots into equal pieces.
Heat the oil in a saucepan and fry the onion, ginger and garlic until soft.
Rinse the lentils in a colander and add them to the onion mixture.
Stir the curry paste into the lentils. Add the stock to the lentils together with the carrots, sweet potatoes and diced tomatoes. Cook for 40 minutes on a medium heat until everything is cooked through.
Meanwhile, fry the meatballs in a frying pan.
Stir the peanut butter and spinach into the dahl. Finish with the juice of the limes, salted peanuts and mix in the balls. Season with salt and pepper if necessary.
Tasty.