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Middle Eastern Beef and Lentil Stew

with Yogurt and Crispy Shallots
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
640 kcal
Protein
: 
43g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Soy
  • Sulphites
  • Wheat
  • Fish
  • Soy
  • Egg
  • Milk
  • Peanuts
  • Sesame
  • Wheat
  • Crustaceans
  • Tree nuts
  • Sulphites
  • Mustard
  • May contain traces of allergens
  • Gluten
  • Triticale
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

250 g

Ground Beef

½ cup

Red Lentils

(May be present: Fish, Soy, Egg, Milk, Peanuts, Sesame, Wheat, Crustaceans, Tree nuts, Sulphites, Mustard)

113 g

Mirepoix

7 g

Cilantro

1 unit(s)

Lime

1 unit(s)

Tomato

28 g

Baby Spinach

1 unit(s)

Greek Yogurt

(Contains: Milk)

7.5 g

Beef Stock Powder

(Contains: Soy, Sulphites May be present: Milk, Peanuts, Sesame, Wheat, Tree nuts, Mustard)

4 tbsp

Tomato Sauce Base

(May be present: Fish, Soy, Egg, Milk, Sesame, Wheat, Crustaceans, Tree nuts, Sulphites, Mustard, Gluten)

4 g

Cumin-Turmeric Spice Blend

(May be present: Soy, Milk, Peanuts, Sesame, Wheat, Tree nuts, Sulphites, Mustard, Triticale)

28 g

Crispy Shallots

(Contains: Wheat May be present: Gluten)

Not included in your delivery

1 tbsp

Oil*

tsp

Salt*

tsp

Pepper*

Calories640 kcal
Fat36 g
Saturated Fat14 g
Carbohydrate49 g
Sugar9 g
Dietary Fiber10 g
Protein43 g
Cholesterol95 mg
Sodium780 mg
Trans Fat0.5 g
Potassium1300 mg
Calcium175 mg
Iron6.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

1
  • Before starting, wash and dry all produce.
  • Heat a large pot over high.
  • When hot, add beef, mirepoix and cumin-turmeric spice blend to the dry pot. Season with salt and pepper. 
  • Cook for 4-6 min, breaking up beef into smaller pieces, until no pink remains.** 
2
  • To the beef, add lentils, tomato sauce base and beef stock powder. Stir to combine.
  • Add tomato sauce base and 2 cups (4 cups) water. Bring to a simmer over high.
  • Reduce to medium-low. Cover and cook, for 7-9 min,  stirring often until lentils are tender.
3
  • While beef cooks, zest, then juice half the lime. Cut remaining into wedges
  • Cut tomato into 1/4-inch pieces.
  • Roughly chop spinach.
  • Roughly chop cilantro.
4
  • To a medium bowl, add yogurt and lime zest. Season with salt and pepper. Stir to combine.
  • To a small bowl, add tomatoes, lime zest, lime juice, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Stir to mix.
5
  • Stir spinach into stew. Season stew with salt and pepper. (TIP: If you prefer a brothier stew, add more water, 1/4 cup at a time.)
  • Divide stew between bowls.
  • Top with yogurt and marinated tomatoes. 
  • Sprinkle cilantro and crispy shallots over top.

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