Beef Lentils with Spices (Print Version)
# 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:
01 -
Heat some olive oil in a dutch oven over high heat and brown the beef until it gets a nice color.
02 -
Start by boiling the lentils with thyme for 5 minutes. Drain them and rinse under cold water.
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.
04 -
Throw in crushed garlic along with all the spices. Let it toast for about 30 seconds to bring out the flavors.
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:
01 -
This dish tastes even better the next day when reheated.
02 -
Feel free to adjust the chili paste to match your spice preference.