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Smart Beef and Lentil Stew
with Charred Peppers and Feta
This smart stew is hearty and packed with protein! Ground beef and high-fibre lentils pair up perfectly in this light but satisfying supper.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
370 mL
Lentils
113 g
Aromatics Blend
1 unit
Beef Broth Concentrate
2 tbsp
Tomato Sauce Base
1 tbsp
Moroccan Spice Blend
160 g
Sweet Bell Pepper
3 unit
Garlic, cloves
¼ cup
Feta Cheese, crumbled
(Contains Milk)
56 g
Kale, chopped
½ tbsp
Red Wine Vinegar
(Contains Sulphites)
Not included in your delivery
1.5 tbsp
Oil*
0.31 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Core, then cut pepper into 1/2-inch pieces. Peel, then mince or grate garlic. Add kale, 1/2 tbsp vinegar and 1/2 tbsp oil (dbl both for 4 ppl) to a medium bowl. Season with salt and pepper. Using your hands, massage oil into kale to soften leaves, 30 sec.
Heat a medium pot (large pot for 4 ppl) over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers. Cook, stirring often, until tender-crisp and charred in spots, 3-4 min.Transfer peppers to bowl with kale.
Reheat the same pan over medium. Add 1/2 tbsp oil (dbl for 4 ppl), then beef, aromatics blend and 1/4 tsp salt (dbl for 4 ppl). Season with pepper. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
Add tomato sauce base, Moroccan Spice Blend and garlic. Cook, stirring often, until fragrant, 30 sec.Add lentils with their liquid, broth concentrate and 1 1/2 cups water (2 1/2 cups for 4 ppl). Bring to a boil over high. Once boiling, reduce heat to medium. Simmer, stirring occasionally, until stew thickens slightly, 6-8 min.
Add peppers and kale. Cook, stirring occasionally, until peppers are warmed through and kale wilts, 3-4 min.
Divide stew between bowls. Sprinkle feta over top.
