1 cup of lentils (200 g)
1 medium onion (100 g) finely chopped
3/4 cup of salted beef fat (160 g) finely chopped
1 large carrot (200 g) finely chopped
1 crushed garlic clove
250 g of ground beef (patties or shank), minced
2 canned tomatoes, peeled and cut into pieces (800 g)
1 bay leaf
1/4 cup of olive oil (60 ml)
1/2 teaspoon of salt
For the mashed potatoes
4 medium-sized potatoes (480 g), without skin, 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 cup of lentils (200 g)
1 medium onion (100 g) finely chopped
3/4 cup of salted beef fat (160 g) finely chopped
1 large carrot (200 g) finely chopped
1 crushed garlic clove
250 g of ground beef (patties or shank), minced
2 canned tomatoes, peeled and cut into pieces (800 g)
1 bay leaf
1/4 cup of olive oil (60 ml)
1/2 teaspoon of salt
For the mashed potatoes
4 medium-sized potatoes (480 g), without skin, 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
In a large microwave-safe bowl, heat 6 cups of water (1.4 liters) in the microwave on high power (approximately 13 minutes)
Add the lentils, stir, cover and cook on high power until almost tender (about 40 minutes), stirring halfway through. Reserve
In another large microwave-safe bowl, combine the onion, salted beef fat, carrot, and garlic, stir, cover, and cook on high power until the carrot starts to soften (about 5 minutes), stirring halfway through
Add the ground beef and cook without covering, on high power until cooked through (approximately 6 minutes)
Add the canned tomatoes, bay leaf, olive oil, and salt
Scoop out the reserved lentils and add them to the bowl
Stir, cover, and cook on high power until the lentils are tender (about 15 minutes), stirring every 5 minutes. Reserve
Prepare the mashed potatoes: in a medium-sized microwave-safe bowl, pour 1/2 cup of water (120 ml) over the potato, cover, and cook on high power until tender (approximately 12 minutes)
Pulse the cooked potato through a food mill over a bowl, add the yogurt and parsley, and mix well. Reserve
In the bowl where the potato was cooked, spread the lentil mixture, top with the mashed potatoes, and sprinkle with Parmesan cheese
Cook on high power until warmed through (approximately 2 minutes)
Serve immediately
419 calories per serving
