Beef & Lentil Stew
Batch-cook meal — makes 2 servings. Combines heme iron from beef (most bioavailable form) with plant iron from lentils for maximum iron intake. Carrots add beta-carotene. High fiber from lentils keeps you full 5–6h. Spiced with cumin and cinnamon — both have blood-sugar lowering properties in research.
2 servings
50 min(10 prep + 40 cook)
1180g total
Nutrition per serving
759
kcal
Calories
60.1
g
Protein
73.7
g
Carbs
26
g
Fat
Ingredients (10)
Total recipe1517 kcal · 120.1g P · 147.3g C · 51.9g F
Instructions
1. Brown ground beef in a dry pot on high heat, breaking up lumps. Drain excess fat.
2. Add onion, cook 4 min until softened.
3. Add garlic, cumin, cinnamon, and black pepper. Cook 1 min.
4. Add tomato paste, stir to coat the meat.
5. Rinse lentils. Add lentils and carrots to pot.
6. Add 500ml water. Bring to boil, reduce heat, simmer 30–35 min until lentils are tender.
7. Add salt to taste.
8. Portion into 2 containers. Refrigerate second portion up to 3 days.