salt and freshly ground pepper
450 g (1 lb) lean minced beef
15 ml (1 tbsp) vegetable oil
2 onions, skinned and sliced
1.25 ml (1/4 tsp) chilli powder
175 g (6 oz) red lentils
45 ml (3 tbsp) soy sauce
5 ml (1 tsp) worcestershire sauce
15 ml (1 tbsp) yeast extract
226 g (8 oz) can tomatoes
600 ml (1 pint) water
chopped spring onion, to garnish
450 g (1 lb) lean minced beef
15 ml (1 tbsp) vegetable oil
2 onions, skinned and sliced
1.25 ml (1/4 tsp) chilli powder
175 g (6 oz) red lentils
45 ml (3 tbsp) soy sauce
5 ml (1 tsp) worcestershire sauce
15 ml (1 tbsp) yeast extract
226 g (8 oz) can tomatoes
600 ml (1 pint) water
chopped spring onion, to garnish
method
1. Season the minced beef and shape into eight patties. Heat the oil in a flameproof casserole and brown the patties well on both sides. Remove and set aside.
2. Brown the onions in the pan, then stir in the chilli powder. Cook for 2 minutes before stirring in all the remaining ingredients, except the garnish. Bring to the boil, cover and simmer for 30 minutes. Place the beef patties on the lentil mixture, cover and finish cooking in the oven at 180°C (350°F) mark 4 for 30 minutes. If necessary skim off the fat. Serve sprinkled with chopped spring onion.
2. Brown the onions in the pan, then stir in the chilli powder. Cook for 2 minutes before stirring in all the remaining ingredients, except the garnish. Bring to the boil, cover and simmer for 30 minutes. Place the beef patties on the lentil mixture, cover and finish cooking in the oven at 180°C (350°F) mark 4 for 30 minutes. If necessary skim off the fat. Serve sprinkled with chopped spring onion.
serving amount
serves 4
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