Moroccan cuisine · Soups & Stews

Adas bel Kefta

Creamy lentil stew with small beef meatballs, cumin, and paprika, rounded off with cilantro and lemon.

Ingredients · for 4 servings

• 300 g brown lentils
• 400 g ground beef
• 2 onions
• 3 garlic cloves
• 2 tbsp tomato paste
• 2 tsp ground cumin
• 1 tsp paprika (sweet)
• 1 tsp turmeric
• 1 bunch cilantro
• 1 lemon
• 4 tbsp olive oil
• Salt, pepper

Instructions

1. Pick over the lentils and rinse in cold water, finely dice one onion, finely grate the second, and finely chop the garlic; chop half the cilantro.
2. Thoroughly knead the ground beef with the grated onion, chopped cilantro, 1 tsp cumin, salt, and pepper, and shape into about 24 hazelnut-sized meatballs.
3. Heat 2 tbsp olive oil in a pot and brown the meatballs on all sides for 4–5 min, until lightly colored, then remove.
4. Add the remaining oil to the pot, sweat the diced onion and garlic for 4 min until translucent, then toast the tomato paste, paprika, turmeric, and remaining cumin for 1 min.
5. Add the lentils, pour in 1.2 l hot water, and simmer covered for 30 min, until the lentils are tender, then add the meatballs and let simmer uncovered for another 10 min, until the stew is thick.
6. Season with salt, pepper, and the juice of half a lemon, sprinkle with the remaining cilantro, and serve hot with lemon wedges.