Ingredients

*14 ounces lean beef, cut into small chunks
* 1 tablespoon olive oil
* 1/2 cup chopped celery
* 2 garlic cloves, minced (or 1 tbsp of garlic paste)
* 1 tablespoon yellow curry powder
* 1 teaspoon ground cumin
* 1/4 teaspoon ground red pepper
* 2 beef bouillon cubes
* 2 cups water
* 3/4 cup green lentils
* 1 (6-ounce) can tomato paste
* 3 1/2 cups fresh or frozen spinach
* 1/2 cup diced carrot
* Salt to taste

Directions

Begin by trimming any fat from steak and cutting into small chunks. Heat oil in a Dutch Oven over medium heat until no longer viscous (thick); add celery and spices, sauté until celery is starting to become translucent. Add steak, and brown (about 4 minutes). Add garlic, sauté for another minute and then add water, lentils, bouillon, and tomato paste. Bring to a boil. Reduce heat, and then simmer uncovered for about 30 minutes stirring occasionally. Add carrots and spinach, and cook until carrots and lentils are tender (another 20-30 minutes). Beef should also be tender. Salt to taste.

Serve with jasmine or basmati rice, naan, or if going very low-carb eat as a main dish alone.