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Flavorful Spiced Beef and Lentils

Featured in Big pots of steaming, hearty soup.

This dish pairs the hearty texture of lentils with the rich flavor of slow-cooked beef, all wrapped in a carefully balanced mix of spices like cinnamon, cumin, turmeric, and ginger. Pre-cooking the lentils and browning the beef are key to achieving perfect textures. Vegetables add depth to the broth, while chili paste provides a subtle kick. This satisfying and wholesome meal gets even better after a day in the fridge, as the flavors meld together.
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alicia in the kitchen
Updated on Sat, 01 Mar 2025 23:10:12 GMT
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Beef and lentils with spices | Tasteofsavor.com

When cumin and cinnamon begin releasing their aromas in my Dutch oven, I know I'm creating something truly special - an aromatic journey through Middle Eastern cuisine. This Oriental Beef and Lentil stew transforms my kitchen into a spice bazaar, where each ingredient tells a story of distant lands and time-honored traditions. The magic unfolds slowly as the meat tenderizes and the lentils absorb the rich flavors.

I learned this recipe from a Lebanese friend's mother, who taught me that the secret lies in adding spices at the right moment and having patience during the slow-cooking process. Each time I prepare this dish, I honor those valuable lessons.

Essential Ingredients Guide

  • Lentils (200g) - French green lentils work best, maintaining their shape during long cooking
  • Beef (400g) - Choose chuck or blade steak for the best slow-cooking results
  • Spices - Cumin for earthiness, cinnamon for warmth, turmeric for color and depth
  • Onions (2) - Sweet onions create the aromatic foundation for all flavors

Cooking Method

1.
Searing the Meat
Begin by carefully browning the beef pieces until they develop a rich golden crust - this builds the foundation of flavor for the entire dish.
2.
Aromatic Base
Cook the onions in the meat drippings until translucent and lightly caramelized, releasing their natural sweetness.
3.
Spice Integration
Toast the spices briefly in the hot oil to release their essential oils and intensify their flavors.
4.
Slow Cooking
Combine all ingredients and let them simmer gently. This slow cooking process ensures tender meat and perfectly seasoned lentils.

A well-seasoned cast iron Dutch oven adds depth to the dish, seeming to remember the spices from previous preparations.

Presentation

Present in warmed deep bowls, garnished with fresh cilantro. Serve with traditional flatbread for soaking up the flavorful sauce.

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Oriental Beef and Lentil Stew - Family Meal | Tasteofsavor.com

Regional Variations

Moroccan versions include chickpeas, while Lebanese preparations often finish with fresh lemon juice for brightness.

This dish embodies the essence of Middle Eastern cooking - respecting ingredients, mastering spices, and embracing slow cooking methods. It demonstrates how traditional cooking requires time and attention, with each step building toward the final flavors. Every preparation connects us to the culinary heritage of the Middle East, where sharing food is both nourishment and celebration.

Frequently Asked Questions

→ Can I use other types of lentils?
Absolutely! Green or brown lentils work great. Just tweak the cooking time based on the type you pick.
→ Is this dish really spicy?
Not at all. The spices mostly bring aroma, but you can always adjust the chili paste to your liking.
→ How do I store leftovers?
Keep it in the fridge for up to 3 days or freeze it for as long as 3 months.
→ Can this be made ahead of time?
Of course! It’s actually better after resting for a few hours, as the flavors deepen.
→ What sides go well with this dish?
Serve it with some rice, couscous, or fresh bread to soak up the flavors.

Beef Lentils with Spices

A comforting dish with tender beef, hearty lentils, and a medley of fragrant spices that combine beautifully.

Prep Time
15 Minutes
Cook Time
60 Minutes
Total Time
75 Minutes
By: Alicia

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: Asian-inspired

Yield: 4 Servings

Dietary: Gluten-Free, Dairy-Free

Ingredients

→ Proteins and Legumes

01 200g lentils
02 400g stew beef (like chuck or bourguignon cuts)

→ Veggies and Herbs

03 4 garlic cloves
04 1 celery stalk
05 1 carrot
06 2 onions
07 1 sprig of thyme

→ Spices and Flavorings

08 1 teaspoon of turmeric
09 1/2 teaspoon of ginger powder
10 2 tablespoons of olive oil
11 1 teaspoon of cinnamon
12 2 teaspoons of cumin powder
13 1 teaspoon of white pepper
14 1 teaspoon of salt
15 1 beef bouillon cube
16 1 teaspoon of chili paste

Instructions

Step 01

Heat some olive oil in a dutch oven over high heat and brown the beef until it gets a nice color.

Step 02

Start by boiling the lentils with thyme for 5 minutes. Drain them and rinse under cold water.

Step 03

Add chopped onions and carrot to the browned beef, cooking for about 10 minutes over medium heat. Add in chopped celery halfway through cooking.

Step 04

Throw in crushed garlic along with all the spices. Let it toast for about 30 seconds to bring out the flavors.

Step 05

Stir in 1 liter of water, crumbled bouillon, chili paste, and lentils. Bring the mixture to a boil, then lower the heat and simmer gently for 45 minutes.

Notes

  1. This dish tastes even better the next day when reheated.
  2. Feel free to adjust the chili paste to match your spice preference.

Tools You'll Need

  • Large pot or Dutch oven
  • Kitchen knife

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 420
  • Total Fat: 15 g
  • Total Carbohydrate: 35 g
  • Protein: 38 g