Ingredients:
2 lbs stew beef
1 tablespoon olive or coconut oil
1 medium white or yellow onion, chopped
6 cloves of garlic, minced
2 teaspoons cumin
1 teaspoon cinnamon
1 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1 (28 ounce) can crushed tomatoes
2 1/2 cups organic low sodium vegetable broth
1 (15 ounce) can chickpeas, rinsed and drained
4 cups cubed butternut squash (from about 2 pounds butternut squash) 1 cup green lentils, rinsed well
1/2 teaspoon salt
Freshly ground black pepper
fresh juice of 1/2 a lemon
1/3 cup chopped cilantro
Optional: a few basil leaves, chopped
Instructions
1 medium white or yellow onion, chopped
6 cloves of garlic, minced
2 teaspoons cumin
1 teaspoon cinnamon
1 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1 (28 ounce) can crushed tomatoes
2 1/2 cups organic low sodium vegetable broth
1 (15 ounce) can chickpeas, rinsed and drained
4 cups cubed butternut squash (from about 2 pounds butternut squash) 1 cup green lentils, rinsed well
1/2 teaspoon salt
Freshly ground black pepper
fresh juice of 1/2 a lemon
1/3 cup chopped cilantro
Optional: a few basil leaves, chopped
Instructions
- Heat the oil in a large pot over medium-high heat. Brown beef and remove. Add the onion and garlic; cook a few minutes or until the onion becomes softened.
- Next stir in cumin, cinnamon, turmeric, cayenne; cook for 30 seconds to a minute until spices are fragrant.
- Add tomatoes, broth, chickpeas, butternut squash, lentils, beef and salt and pepper. Bring to a boil, then cover, reduce heat to low and simmer for about 20 minutes or until butternut squash is tender and lentils are fully cooked.
- Stir in lemon juice and sprinkle with cilantro and basil, if desired. Makes 4 servings - about 2 cups each.
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