Lentil stew with minced meat and beans

My daughter has declared lentil stew to be her new favorite dish ("of all times"...we'll see how long that lasts), so being the caring mother that I am (secretly thrilled that she would eat a dish that probably sends most kids running), I went to look for recipes. In Germany lentil stew is traditionally made with vegetables, potatoes and bacon or sausages, but this recipe here beats the traditional version hands down. Particularly the addition of cumin and cinnamon is a stroke of genius.  

Ingredients (serves 4)

2 small onions, finely chopped

2 stick of celeriac, cut into small cubes

2 small carrots, cut into small cubes

2 cloves of garlic

400 gr minced beef

1 teaspoons of ground cumin

1/2 teaspoon of ground cinnamon

1 teaspoon of sugar

2 tablespoons of tomato concentrate

800 ml beef stock

300 gr chopped canned tomatoes (drained)

150 gr puy lentils

300 gr white beans (drained)

½ bunch of fresh parsley

Preparation: 

1. First gently fry the carrots, celeriac, and onions in some olive oil for about 10 mins until the carrots start softening. Add the garlic (I simply crush it with the side of a knife and add it whole) and the minced meat and continue frying until the meat becomes crumbly and slightly colored. Add the spices, the tomato concentrate, the sugar and some salt and pepper and mix well. Now add the stock and allow to simmer (lid closed) for 40 minutes.

2. Next add the drained tomatoes and the lentils and leave to simmer for about 20-25 mins (no lid this time) until the lentils are soft. Add the beans and cook for another 10 mins. 

3. Season with salt and pepper and throw in the chopped parsley just before serving.

Recipe adapted from: www.new-kitch-on-the-blog.blogspot.de/