• Before starting, wash and dry all produce.
• Peel, then cut onion into 1/4-inch pieces.
• In a large pot, heat 2 tbsp (2 tbsp) oil over medium.
• Add beef, squash and onions. Cook for 6-8 min, breaking up the beef with a spoon, until veggies are tender and beef is cooked through.** Season with salt and pepper.

• Meanwhile, roughly chop spinach. 
• Thinly slice cilantro. 

• To the pot with beef and veggies, add harissa spice blend, tomato sauce base and broth concentrate. Season with salt and pepper. Cook for 30 sec, stirring often, to toast.
• Using a strainer, rinse lentils until water runs clear.
• Add lentils and 3 cups (6 cups) water. Bring to a boil over medium-high.
• Once boiling, reduce heat to medium-low. Cover and cook for 10-15 min, stirring occasionally, until lentils have softened. 

• To the pot, add spinach. Cook for 1-2 min, stirring occasionally, until spinach is wilted.

• Divide Harrissa Spiced Beef Stew between plates. 
• Dollop with yogurt. 
• Sprinkle cilantro over top. 

If you've opted to get beef, cook in the same way the recipe instructs you to cook chicken.**