with Spinach and Almonds
Allergens
Tags
Ground Beef
250 g
Lentils, canned
1 unit(s)
Moroccan Spice Blend
8 g
Mirepoix
113 g
Baby Spinach
56 g
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Beef Broth Concentrate
1 unit(s)
Almonds, sliced
28 g
Fig Spread
2 tbsp
Garlic Puree
1 tbsp
Harissa Spice Blend
3.5 g
Oil
0.5 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, wash and dry all produce. Open all cans.
- Strain and rinse lentils.
- Heat a large pot over medium-high.
- While pot heats, roughly chop spinach.
- When hot, add almonds to the dry pot. Toast for 2-3 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- Increase heat to high. To the same pot, add 1/2 tbsp (1 tbsp) oil, then beef and mirepoix. Cook for 2-4 min, breaking up beef into smaller pieces, until no pink remains. (NOTE: Beef will finish cooking in step 3.)
- Add garlic puree, Moroccan Spice Blend and half the Harissa Spice Blend (use all for 4 servings). Cook for 1 min, stirring often, until fragrant. Season with salt and pepper.
- Reduce heat to medium-high.
- Add broth concentrate, crushed tomatoes, fig spread and 1/2 cup (1 cup) water to the pot. Stir to combine. Cook for 3-4 min, stirring often, until slightly thickened and beef is cooked through.**
- Add lentils and spinach. Remove the pot from heat and stir for 1 min, until spinach is wilted. Season with salt and pepper.
- Divide stew between bowls.
- Sprinkle almonds over top.
690
kcal
Calories
33
g
Fat
9
g
Saturated Fat
63
g
Carbohydrate
17
g
Sugar
15
g
Dietary Fiber
43
g
Protein
80
mg
Cholesterol
1450
mg
Sodium
1
g
Trans Fat
1500
mg
Potassium
175
mg
Calcium
8
mg
Iron
with Couscous, Green Beans and Tomato-Olive Relish