Cal Smart Moroccan-Style Beef Stew
with Lentils- Soy
- Sulphites
- Wheat
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
Ingredients
250 g
Ground Beef
370 mL
Lentils
370 mL
Crushed Tomatoes
2 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat)
1 unit
Beef Stock Reduction
2 tbsp
Moroccan Spice Blend
170 g
Carrot
200 g
Zucchini
7 g
Cilantro
113 g
Yellow Onion
1 unit
Garlic, cloves
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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 beef 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.
