Lentil and Beef Enformado with Potato Purée (Lentil and Potato Enformado)

Name: Lentil and Beef Enformado with Potato Purée
Yield: 6
Ingredients: 1 cup of lentils (200 g); 1 medium onion (100 g) chopped; 3/4 cup of salted pork fat (160 g) crumbled; 1 large carrot (200 g) chopped; 1 clove of garlic mashed; 250 g of beef, ground; 2 cans of tomato paste (800 g), drained and cut into pieces; 1 sprig of rosemary; 1/4 cup of olive oil (60 ml); 1/2 teaspoon of salt; For the purée; 4 medium potatoes (480 g), peeled, cut into small pieces; 1/2 cup of natural yogurt (120 ml); 3 tablespoons of chopped parsley; 1/4 cup of grated Parmesan cheese (30 g - for sprinkling)

1
1 cup of lentils (200 g)
2
1 medium onion (100 g) chopped
3
3/4 cup of salted pork fat (160 g) crumbled
4
1 large carrot (200 g) chopped
5
1 clove of garlic mashed
6
250 g of beef, ground
7
2 cans of tomato paste (800 g), drained and cut into pieces
8
1 sprig of rosemary
9
1/4 cup of olive oil (60 ml)
10
1/2 teaspoon of salt
11
For the purée
12
4 medium potatoes (480 g), peeled, cut into small pieces
13
1/2 cup of natural yogurt (120 ml)
14
3 tablespoons of chopped parsley
15
1/4 cup of grated Parmesan cheese (30 g - for sprinkling)

Ingredients

1
1 cup of lentils (200 g)
2
1 medium onion (100 g) chopped
3
3/4 cup of salted pork fat (160 g) crumbled
4
1 large carrot (200 g) chopped
5
1 clove of garlic mashed
6
250 g of beef, ground
7
2 cans of tomato paste (800 g), drained and cut into pieces
8
1 sprig of rosemary
9
1/4 cup of olive oil (60 ml)
10
1/2 teaspoon of salt
11
For the purée
12
4 medium potatoes (480 g), peeled, cut into small pieces
13
1/2 cup of natural yogurt (120 ml)
14
3 tablespoons of chopped parsley
15
1/4 cup of grated Parmesan cheese (30 g - for sprinkling)

Directions

1
In a large pot, boil 6 cups of water (1.4 liters) in the microwave at high power (approximately 13 minutes)
2
Add the lentils, mix, cover and cook on high power until almost tender (around 40 minutes), stirring halfway through
3
Set aside
4
In another large pot, combine the onion, salted pork fat, carrot, and garlic, mix, cover and cook on high power until the carrot starts to become tender (around 5 minutes), stirring halfway through
5
Add the beef and cook without covering at high power until almost tender (approximately 6 minutes)
6
Add the tomato paste, rosemary, olive oil, and salt
7
Drain the reserved lentils and add them to the pot
8
Mix, cover and cook on high power until the lentils are tender (around 15 minutes), stirring every 5 minutes
9
Set aside
10
Prepare the purée: in a medium pot, add the potato and 1/2 cup of water (120 ml), cover and cook on high power until almost tender (approximately 12 minutes)
11
Mash it with a potato masher over a bowl, then mix in the yogurt and parsley well
12
Set aside
13
In the pot where the potato was cooked, spread the lentil mixture, cover with the potato purée, and sprinkle with Parmesan cheese
14
Cook on high power until heated through (approximately 2 minutes)
15
Serve immediately
16
419 calories per serving