Beef and lentils are sweetened with carrots and stewed with warm Moroccan spices in this comforting bowl. It's a perfect dish for a cozy night in!
Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Soy Sauce(ContainsSoy/Soja, Wheat/Blé)
Beef Broth Concentrate
Moroccan Spice Blend
Before starting, wash and dry all produce. Peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons. Peel, then cut onion into 1/4-inch pieces. Peel, then mince or grate garlic. Halve zucchini lengthwise, then cut into 1/4-inch half moons. Roughly chop cilantro. Using a strainer, drain lentils.
Heat a large pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until slightly softened, 2-3 min. Add garlic. Cook, stirring often, until fragrant, 30 sec. Season with salt and pepper.
Add beef to the pot with aromatics. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Season with salt, pepper and Moroccan Spice Blend. Cook, stirring often, until fragrant, 30 sec.
Add lentils, carrots, soy sauce, crushed tomatoes, broth concentrate and 1 1/2 cups water (dbl for 4 ppl) to the pot with beef. Season with salt and pepper. Bring to a boil over high.
Once boiling, reduce heat to medium. Stir in zucchini. Cover and cook, stirring occasionally, until veggies are tender, 10-12 min. Season with salt and pepper, to taste.
Divide stew between bowls. Sprinkle cilantro over top.