by Sonali aka the Foodie Physician
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Sonali aka the Foodie Physician's Notes:
Expand1 cup red lentils Ask a question about this ingredient
2 pounds beef chuck roast cut into 3/4-inch cubes Ask a question about this ingredient
Kosher salt Ask a question about this ingredient
Black pepper Ask a question about this ingredient
3 tablespoons canola or vegetable oil Ask a question about this ingredient
1 medium onion, chopped Ask a question about this ingredient
1 tablespoon minced ginger Ask a question about this ingredient
2 cloves garlic, minced Ask a question about this ingredient
1 tablespoon curry powder Ask a question about this ingredient
1 teaspoon ground cumin Ask a question about this ingredient
1 bay leaf Ask a question about this ingredient
1 14-oz. can diced tomatoes Ask a question about this ingredient
2 1/2 cups beef stock Ask a question about this ingredient
2 cups loosely packed baby spinach leaves Ask a question about this ingredient
1 tablespoon red wine vinegar Ask a question about this ingredient
3 tablespoons chopped cilantro Ask a question about this ingredient
1/2 cup plain Greek yogurt (optional) Ask a question about this ingredient
Soak the lentils in water overnight. Rinse and set aside.
Ask a question about this stepSeason the beef pieces generously with salt and black pepper. Heat 2 tablespoons of oil in a large Dutch oven over medium high heat. Add the beef to the pot and sear on all sides until browned. Don’t overcrowd the pot- sear the beef in batches if needed. Remove beef from pot.
Ask a question about this stepTurn heat down to medium and add another tablespoon of oil to the pot. Add the onions and cook 6-8 minutes until softened. Add the ginger, garlic, curry powder, cumin, and bay leaf. Stir to combine then add the browned beef. Stir to distribute the spices. Add the diced tomatoes with their juices and the beef stock. Bring to a simmer then turn heat to low and cover. Cook 1 ½ hours or until beef is fork-tender.
Ask a question about this stepAdd the lentils to the pot. Cover and cook another 20-30 minutes or until the lentils are cooked. Add more stock as needed. During the last 10 minutes of cooking, stir in the baby spinach leaves, vinegar, cilantro, and salt and pepper to taste. Continue cooking with the lid off until done. Adjust seasoning as desired.
Ask a question about this stepServe stew alone or with basmati rice. Add a dollop of yogurt if desired. Garnish with fresh cilantro.
Ask a question about this stepNote: Lamb or other meats may be substituted for the beef chuck.
Ask a question about this stepThis was fantastic! I made this along with the Quick stir-fried greens and squid, rice, and flat bread. Really, really delicious. A keeper!
About to attempt without beef... thinking of adding either butternut squash or potato or a yam... or maybe some shitake... and do a raita on the side.
Last night I did this vegetarian style and made it a bit easier. I did not soak or precook the lentils. After sauteing the onion, aromatics and adding carrots and cauliflower I added the lentils dry. I let it all sizzle for about 5 minutes and then added broth (veg) and the canned tomatoes. It all cooked together for about 30 minutes and was delish! I made jasmine rice and raita. Note on raita- I watched a video online on making raita and they grated and drained the cucumber which I must say is key and not in every recipe I read.
Sounds delicious! I don't always soak my lentils if I'm short on time- that's why red lentils are great, because they have a relatively short cooking time. I might try your version next time!
I made this without beef last night . . . . cooked the aromatics in oil, stirred in the spices until they sizzled (added a pinch of ground coriander), added a quart of chicken broth, the lentils and five carrots, in chunks, then cooked for a few minutes, stirring. Added another quart of water and cooked until the carrots were just tender (at which time the red lentils, which I had not soaked) were ready. I stirred in some leftover roasted pumpkin from the freezer, which I pureed first in the food processor, with the juice of a Meyer lemon and about half a small cauliflower, broken up. (I would have used a lime instead of the lemon, if I'd had one.) Corrected salt, cooked until the cauliflower was just tender, added chopped cilantro and checked salt again. Stirred a dessert spoonful of creme fraiche in each bowl. To die for!! Next time, I'm making this with chicken thighs (on the bone). What a fabulous, versatile recipe!
Yes! I can say that with confidence, because I make almost precisely this dish (see my Roasted Pumpkin and Red Lentil Soup), which has the same spices and aromatics, in similar amounts, but not the tomatoes, bay leaf, vinegar or spinach -- all which would add a lot to the dish overall -- but no beef. It's really tasty! I use that red lentil base alll the time, for a variety of different meatless soups. So, instead of using roasted pumpkin, I often put carrots in, which are cooked with the lentils until soft, then pureed. It's fabulous with cauliflower, too. I often put both in. So go for it!!!
I agree with Antonia- the lentil base in this dish is delicious on its own. Or you can substitute your favorite vegetables for the beef. Have fun experimenting!
Thanks Antonia! That's a great idea to freeze a batch of the base and then add the lentils to it another day for a quick meal. I also love one-pot meals!
Gorgeous! Love this! What I like about it, apart from the yummy flavors, is that you could make a double batch of the stewed beef in the spices (before adding the lentils) and freeze half of it for another day. I'd use that frozen batch on a weeknight because finishing the dish would take so little time. And it's a one-pot meal, too! This one is definitely going into the queue. Thank you for posting it. ;o)
Andrew is an artisan chocolatier and the owner of Garrison Confections Gourmet Chocolate Shop.
Thanks so much, JenJack- I'm really glad you enjoyed it!