Ingredients

• 1 1/2 lb beef stew meat
• 2 onions, thinly sliced
• 4 garlic cloves, thinly sliced
• 2 celery branches, thinly sliced
• 2 large carrots, cut into irregular dice
• 1 16 oz can of peeled tomatoes
• 2 tsp cumin
• 2 tsp ginger
• 2 tsp paprika
• 1 tsp salt
• 1/2 tsp pepper
• 2 tbsp olive oil
• 2 cups of blond lentils, soaked overnight

Directions

1. Brown the meat in the olive oil. Add the onions, celery, garlic and cook until soft. Add the carrots, cumin, ginger, paprika, salt and pepper. Add water to cover, and then add the tomatoes. Bring to a boil, then simmer for 1 hour. Add the lentils and simmer for 30-45 minutes.

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