Minced meat and broccolini pan with red lentils

Ingredients for 3 servings:

• 300 g minced veal
• 200 g broccolini
• 150 ml water
• ½ tsp salt
• ¼ tsp pepper, freshly ground
• 75 g crème fraîche
• 180 g lentils, red
• ¼ tsp salt
• 500 ml water
• Salt and pepper, freshly ground
• Parmesan, freshly grated

Instructions

Working time approx. 12 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 42 minutes

Put the water for the lentils in a pot, bring to a boil, and add the lentils and salt. Bring to a boil and simmer over low heat for about 8-10 minutes, drain in a colander, and set aside. The lentils should still have some bite, as they will be added to the pan with the minced meat. Trim off any unsightly cut ends of the broccolini stems. Cut the stems into 1-2 cm pieces and the flower part into 3-5 cm pieces. Store separately. Heat a pan and fry the minced meat; it’s okay if it browns a little. This takes about 10 minutes in total. (My minced meat had enough fat, so I just browned it. If the minced meat is very lean, add a little oil.) After 5 minutes, add the stems and continue frying. Then deglaze with water. Add the flower parts, salt, and pepper, and simmer for 3-5 minutes. Now add the lentils to the pan and stir in, then heat for 2-3 minutes. Remove the pan from the heat and stir in the crème fraîche. Divide among plates and top with freshly grated Parmesan cheese.