Beef rolls stuffed with cottage cheese and spinach with warm lemon yellow lentil cream

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F.

2. 2

   2. In a medium skillet, heat 1 tablespoon olive oil. Add the onion and cook for 4 to 5 minutes until softened. Stir in the garlic and cook for 30 seconds more.

3. 3

   3. Add the yellow lentils, half of the cumin, 450 ml / 1 3/4 cups chicken broth or water, and a pinch of salt. Cook over medium heat for 18 to 20 minutes, until the lentils are very tender.

4. 4

   4. While the lentils cook, mix the cottage cheese, chopped spinach, half of the parsley, lemon zest, a pinch of salt, and some black pepper in a bowl.

5. 5

   5. Place the beef steaks on a board. Season both sides with sweet paprika, the remaining cumin, salt, and black pepper.

6. 6

   6. Divide the cottage and spinach filling among the steaks. Roll them up carefully and secure each roll with toothpicks or kitchen twine.

7. 7

   7. Heat the remaining tablespoon of olive oil in an oven-safe skillet. Sear the beef rolls for 1 to 2 minutes per side.

8. 8

   8. Transfer the skillet to the oven and bake the rolls at 200 °C / 400 °F for 10 to 12 minutes, until cooked through but still juicy.

9. 9

   9. Once the lentils are ready, add the remaining chicken broth or water, lemon juice, and Dijon mustard. Blend until thick and smooth. Adjust with salt and black pepper.

10. 10

    10. Spoon the warm yellow lentil cream onto plates. Place the beef rolls on top, remove the toothpicks or twine, and finish with the remaining chopped parsley.

11. 11

    11. Serve immediately, with a little extra lemon zest on top if desired.