LENTILS WITH MEAT (Etli Mercimek)

A true protein depot in a plate. Most suitable for winter nights, warm and cosy.

Ingredients:

Lamb shanks, 300 g

Green Lentils, 300 g

2 onions

Salcha (or tomato paste), 1 tablespoon

Paprika

Olive oil, 2 tablespoons

Salt

Preparation:

In a saucepan, add olive oil and the meat, seal on each side.

Dice the onions, add to the saucepan and cook for 10 minutes on a medium heat.

Add salcha to the saucepan, swirl. Then add paprika.

Wash the lentils, drain and add to the saucepan, mix. Cook for 5 minutes.

Add warm water just enough to cover, add salt, bring to boil.

Put the lid on and cook on a low heat, water simmering for 45 minutes. If the water is reduced, add more warm water to cover.