Lentil And Paprika Meatball Minestrone - cooking recipe

Ingredients

7 oz ground lean beef
1 tsp smoked paprika
1 tsp ground cumin
1 None onion, finely chopped
1 None carrot, finely chopped
2 stalks celery, finely chopped
1 None zucchini, finely chopped
2 (13.5 oz) cans chopped tomatoes
4 cups chicken stock
4 oz Le Puy (French) lentils
None None FOR THE GREMOLATA
2 cloves garlic, thinly sliced
2 tbsp fresh flat-leaf parsley leaves
4 tsp finely grated lemon zest

Preparation

Combine ground meat, paprika and cumin in a small bowl. Roll teaspoons of mixture into balls. Lightly coat a large saucepan with oil and place over high heat. Cook meatballs, turning occasionally, for 2 mins, or until golden brown. Transfer to a bowl.
Add onion, carrot, celery and zucchini to pan. Cook, stirring, for 4 mins, or until onion softens. Add tomatoes, stock, lentils and meatballs. Bring to a boil then reduce heat to medium and cook, covered, for 20 mins, or until lentils are tender. Season to taste.
Meanwhile, to make the gremolata, preheat broiler. Line a baking tray with parchment paper. Place garlic on tray and gently broil for 2 mins, or until golden on both sides. Combine with parsley and lemon zest. Sprinkle over minestrone to serve.