Beef Lentils with Spices (Print Version)
# Ingredients:
→ Proteins and Legumes
01 -
200g of lentils
02 -
400g of stew beef (like chuck)
→ Veggies and Herbs
03 -
1 celery stalk
04 -
1 carrot
05 -
4 garlic cloves
06 -
2 onions
07 -
1 sprig of thyme
→ Spices and Seasonings
08 -
1 teaspoon of turmeric
09 -
1 teaspoon of white pepper
10 -
1 cube of beef stock
11 -
1/2 teaspoon of ginger
12 -
1 teaspoon of ground cinnamon
13 -
1 teaspoon of salt
14 -
2 teaspoons of ground cumin
15 -
1 teaspoon of chili paste
16 -
2 tablespoons of olive oil
# Instructions:
01 -
Heat up the olive oil in a large pot, and brown the beef chunks on high heat until they’ve got a nice golden color.
02 -
Boil the lentils for 5 minutes with the thyme, then drain them and rinse under cool running water.
03 -
Toss the chopped onions and carrot into the pot with the beef and sauté on medium heat for about 10 minutes. Add the sliced celery halfway through.
04 -
Stir in the crushed garlic along with all the spices, letting them toast for half a minute to get fragrant.
05 -
Pour in a liter of water, crumble in the stock cube, add the chili paste and lentils. Bring everything to a boil, then allow it to simmer gently on low heat for 45 minutes.
# Notes:
01 -
The flavors deepen overnight, so it’s even tastier the next day!
02 -
Feel free to tweak the amount of heat by adjusting the chili paste.