Moroccan Beef and Lentil Stew

1. 1

   Heat oil in a Dutch oven over medium heat. Add the carrots, celery, and onion; cook until slightly softened, about 3 minutes. Stir in the garlic and cook for 1 minute.

2. 2

   Add the beef. Sprinkle salt, turmeric, onion powder, garlic powder, pepper, cinnamon, ginger, cumin, coriander, and allspice over the beef and vegetables. Stir to combine. Continue cooking, stirring occasionally, until the beef is browned, about 5 minutes.

3. 3

   Stir in the tomato paste until combined and cook for 1 minute. Add the beef broth, molasses, and bay leaves. Bring the stew to a simmer. Reduce the heat to low, cover, and cook, stirring occasionally, until the beef is tender, about 50 minutes.

4. 4

   Mix in the lentils and dried apricots. Return the stew to a simmer. Cover and cook on low, stirring occasionally, until the lentils soften, about 15 minutes. Remove and discard the bay leaves. Adjust the salt and pepper; stir in fresh lemon juice just before serving.

• Calories 486.9 kcal High
• Protein 31.15 g Good Source
• Carbs 61.85 g Moderate
• Total Fat 11.29 g Moderate
• Saturated Fat 2.34 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 75.22 mg High
• Sodium 539.15 mg High
• Fiber 8.7 g Good Source
• Sugar 16.42 g High
• Added Sugar 0.65 g Low Source
• Calcium 115.59 mg Low Source
• Iron 5.65 mg Good Source
• Potassium 866.65 mg Moderate
• Vitamin A 29.6 mcg_rae Low Source
• Vitamin C 9.67 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Celery
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅