Egyptian Beef and Lentils
2 tablespoons finely diced carrots
1 shallot finely diced, divided
4 cloves garlic, minced
1 teaspoon whole mustard seeds, divided
1 1/2 teaspoons cumin, divided
2 1/2 cups chicken broth
3/4 cups lentils
3/4 pound lean ground beef
1/2 grated carrots
1/2 cup raw pistachios, roughly chopped
8 ounce can of tomato sauce
1 teaspoon mustard
1 tablespoon white wine vinegar
1/2 cup feta crumbles
Heat olive oil in a pan over medium heat. Add two tablespoons diced carrots and shallots. Add two cloves garlic. Stir until softened. Add 1/2 teaspoon mustard seeds and 1/2 teaspoon cumin. Add broth and bring to a boil. Rinse lentils, add to pan, lower heat, and simmer 35-40 minutes.
Pre-heat oven to 350 degrees.
When the lentils are almost done, heat olive oil in a skillet. Add remaining shallot and garlic. Add remaining mustard seed, remaining cumin, mustard, vinegar, and tomato sauce. Heat through, then add the ground beef. When the beef begins to crumble, stir in the grated carrots and pistachios. Stir in the lentils. Pour into an oven safe dish and sprinkle with feta cheese. Bake for 15 minutes. Serve with a whole wheat tortilla or pita.