Lentil and paprika meatball minestrone

A healthy and delicious twist on the classic minestrone stew of Italian origin.

  • 35 mins cooking
  • Serves 4
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Lentil and paprika meatball minestrone
  • 200 gram lean minced (ground) beef
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • cooking-oil spray
  • 1 brown onion (150g), chopped finely
  • 1 carrot (120g), chopped finely
  • 2 trimmed stalks celery (200g), chopped finely
  • 1 zucchini (120g), chopped finely
  • 2 x 400g cans diced tomatoes
  • 1 litre chicken stock
  • 2/3 cup (130g) french-style lentils
  • 2 clove garlic, sliced thinly
  • 2 tablespoon fresh flat-leaf parsley leaves
  • 4 teaspoon finely grated lemon rind


Lentil and paprika meatball minestrone
  • 1
    Combine mince, paprika and cumin in a small bowl. Roll teaspoons of mixture into balls. Lightly spray a large saucepan with oil; cook meatballs, over high heat, turning occasionally, for 2 minutes or until golden. Transfer to a bowl.
  • 2
    Add onion, carrot, celery and zucchini to same pan; cook, stirring, for 4 minutes or until onion softens. Add tomato, stock, lentils and meatballs; bring to the boil. Reduce heat to medium; cook, covered, for 20 minutes or until lentils are tender. Season to taste.
  • 3
    Meanwhile, make gremolata. Preheat grill (broiler). Line an oven tray with paper. Place garlic on tray; gently grill for 2 minutes or until golden on both sides. Combine with parsley and lemon. Sprinkle over minestrone to serve.


Recipe is suitable to freeze without the gremolata. Thaw overnight in the fridge. Reheat in a large saucepan, then continue from step 3.

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