Curried Beef and Lentils

Curried Beef and Lentils

2

"This beef stew is heartwarming and healthy; the lentils are a healthy addition and taste great."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 10 m servings 656 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 656 kcal
  • 33%
  • Fat:
  • 22.4 g
  • 34%
  • Carbs:
  • 59.5g
  • 19%
  • Protein:
  • 54.8 g
  • 110%
  • Cholesterol:
  • 120 mg
  • 40%
  • Sodium:
  • 1020 mg
  • 41%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Ready In

  1. In a large pot heat oil on medium and cook beef until well-browned, about 15 minutes. Remove beef from pot and set aside.
  2. Add tomato paste and onions to pot, stir and cook for 5 minutes.
  3. Add beef, water, tomatoes and VH(R) Yellow Curry sauce to the pot. Cover and simmer over low heat for 60 minutes.
  4. Remove lid, add lentils and spinach and continue to cook uncovered for 5 more minutes. Serve with boiled potatoes or crusty bread.
You might also like

Footnotes

  • Tip:
  • This recipe also works great with VH(R) Vindaloo sauce or VH(R) Tikka Masala sauce.
  • This dish would also do very well made in the slow cooker/crockpot.

Reviews

2

Pretty good.

if you're into sour, add lemon or lime juice