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Curried Beef and Red Lentil Stew

See full recipe on: Food52



Ingredients

1 cup red lentils
2 pounds beef chuck roast cut into 3/4-inch cubes
Kosher salt
Black pepper
3 tablespoons canola or vegetable oil
1 medium onion, chopped
1 tablespoon minced ginger
2 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon ground cumin
1 bay leaf
1 14-oz. can diced tomatoes
2 1/2 cups beef stock
2 cups loosely packed baby spinach leaves
1 tablespoon red wine vinegar
3 tablespoons chopped cilantro
1/2 cup plain greek yogurt (optional)

Nutrition 4 servings

Per Serving % Daily Value
Calories 628
Fat 23g 36%
Carbs 40g 13%
Protein 65g 130%
Fiber 17g 68%
Cholesterol 145mg 48%
Sodium 1,215mg 50%
     
Fat
Carbs
Protein

Preparation






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