NUTRITION

SERVINGS

INGREDIENTS

6.3 oz 96% lean ground beef (179g)

0.1 cup dry red lentils (20g)

0.05 cup dry jasmine rice (10g)

0.5 cup diced onion (80g)

0.5 cup diced red carrot (65g)

0.5 cup canned crushed tomatoes (120g)

1 tbsp light coconut milk (15ml)

1.5 cup water (355ml)

1 tsp curry powder

0.25 tsp turmeric powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Rinse the jasmine rice under cold water and cook according to package directions; set aside.

• 2

  Rinse the red lentils thoroughly in a fine-mesh sieve until the water runs clear.

• 3

  In a large non-stick pot over medium-high heat, brown the ground beef until fully cooked, breaking it into small crumbles with a wooden spoon.

• 4

  Remove the beef from the pot and set aside, then add the diced onion and carrot to the same pot, sautéing for 5 minutes until softened.

• 5

  Stir in the curry powder and turmeric, toasting the spices for 60 seconds until aromatic and well-distributed.

• 6

  Return the cooked beef to the pot along with the rinsed lentils, crushed tomatoes, water, and light coconut milk.

• 7

  Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 25 minutes until the lentils are tender and the stew has thickened.

• 8

  Season the stew with sea salt and black pepper, then serve warm over the prepared portion of jasmine rice.