A single serving of this beef recipe provides a whopping fifty percent of your daily value of zinc. Serve over rice. To prepare lentils, cook 2/3 cup (150 mL) dried green lentils at a simmer in 1-1/2 cups (375 mL) salted water for about 30 minutes or until soft but not mushy. Lentils can be made in advance.
Prep: 30 mins
Cook: 15 mins
4 tsp (20 mL) mild, medium or hot curry powder
¼ tsp (1 mL) EACH cayenne pepper and ground cumin
1 tbsp (15 mL) vegetable oil
1 EACH onion and stalk celery, diced
1 cup (250 mL) EACH small cauliflower florets and shredded carrot
Toast curry powder, cayenne pepper and cumin in large deep skillet over medium-high heat for 30 seconds or until fragrant. Stir in oil, onion, celery, cauliflower, carrot and garlic; cook, stirring, for 3 minutes or until beginning to brown.
Stir in ground beef and thyme, stirring up any browned bits from bottom of pan. Cook for 5 to 6 minutes, stirring to break up meat, or until beef is browned. Stir in tomato and lentils; heat through.
Stir in lemon juice. Season to taste with salt and pepper. Serve garnished with coriander.
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