Empty lentils into a fine mesh sieve and rinse under cold water. Wash spinach, green onions and dill. Pick and chop dill leaves. Thinly slice green onions. Roughly chop spinach. Drain and pat beef dry on paper towel. Season well with salt and pepper.
Heat 1 tbsp. (2 tbsp. for 4 servings) olive oil in a large wide saucepan over medium-high. Add onions and carrots. Cook for 3-4 minutes or until beginning to brown and become tender. Add beef, za’atar and garlic. Cook for about 2 minutes or until beef is beginning to brown.
Stir in lentils, tamarind, honey, beef stock cube, tomato paste, and 1 ½ cups (3 cups for 4 servings) water. Bring to a simmer and reduce heat to medium-low. Cook for 6-8 minutes, or until flavours come together and sauce thickens. Stir in dill and spinach. Season to taste with red pepper flakes.
Divide stew into large serving bowls with a dollop of sour cream and green onions. Enjoy!