Beef and Lentil Stew

with Sweet Tamarind Sauce, Sour Cream and Scallions

25 min

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What We'll Send

Tamarind Concentrate
Liquid Honey
Sour Cream
Za'atar
Spinach
Tomato Paste
Red Pepper Flakes
Green Onion
Organic Beef Stock Cube
Dill Fresh
Garlic
Onion Diced 3/8"
Carrot Diced 3/8"
Canned Brown Lentils
Sliced Beef
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, gluten, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.
This recipe contains milk, dairy, beef, and honey.

Nutrition
Calories 554
Fat 23g
Protein 37g
Carbohydrates 40g

What You'll Need

Cooking Directions

1

Prepare Ingredients

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.

2

Begin Stew

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.

3

Finish Stew

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.

4

Serve

Divide stew into large serving bowls with a dollop of sour cream and green onions. Enjoy!

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