Moroccan-Spiced Beef and Lentil Stew

Moroccan-Spiced Beef and Lentil Stew

from therealfooddietitians.com
318 kcal / serving

A hearty and so-delicious lentil stew featuring beef and warming Moroccan-style spices for the ultimate bowl of comfort that’s good for you, too! Each serving boasts 7 grams of fiber and 30 grams of protein thanks to the easy-to-cook slow-cooked lentils. 

Ingredients

  • 1 ½ lbsbeef stew meat, cut into bite-sized pieces
  • 2 teaspoonsolive oil
  • 1 mediumonion, diced (1 ½ cups)
  • 3 mediumcarrots, diced ¼ inch (heaping 1 cup)
  • 3stalks celery, diced (½ cup)
  • 6garlic cloves, minced (2 tablespoons)
  • 1can diced tomatoes
  • 3 cupslow-sodium beef broth
  • 1 cupdry red lentils (may sub green or brown lentils)
  • 1 ½ teaspoonsground turmeric
  • 1 ½ teaspoonspaprika
  • ¾ teaspoonground cumin
  • ¾ teaspoonground coriander
  • ½ teaspoongarlic powder
  • ½ teaspoonground cinnamon
  • ½ teaspoonground ginger
  • 1 teaspoonfine salt
  • ½ teaspoonground allspice
  • ¼ teaspoonblack pepper, plus more to taste
  • 2bay leaves
  • ⅓ cupdried apricots, finely diced
  • juice of ½ lemon
  • ¼ cupfresh parsley, chopped; plus more for garnish
  • optional serving: whole wheat pita bread or naan (cut into halves or quarters), and dollops of plain greek yogurt or sour cream

Directions

  1. 1

    Place a large skillet over medium-high heat. When the skillet is hot, add the oil and swirl to coat. Add the beef and cook until browned, about 2-3 minutes. Flip and cook for another 2 minutes. Transfer the browned meat and pan juices to the slow cooker.

  2. 2

    To the slow cooker, add the diced onion, carrots, celery, garlic, diced tomatoes, broth, dry lentils, turmeric, paprika, cumin, coriander, garlic powder, cinnamon, ginger, salt, allspice, and black pepper. Stir to combine all of the ingredients.

  3. 3

    Add bay leaves and gently stir again.

  4. 4

    Place the lid on the slow cooker and cook on the low setting for 7-9 hours** or until the lentils are tender.

  5. 5

    Stir in the dried apricots, lemon juice, and parsley.

  6. 6

    Ladle the stew into bowls. If desired, top servings with yogurt or sour cream, sprinkle with fresh parsley and cracked black pepper, and serve with pita bread or naan.