Ichdeera (Beef & Lentil Stew)
Recipe: #18840
May 05, 2015
Categories: Beans, Roast Beef, Beef Chuck, Middle Eastern, Sunday Dinner, Gluten-Free, High Protein, No Eggs, Non-Dairy, Kosher Meat, Beef Dinner, more
"Adapted from The Complete Round the World Meat Cookbook. You can also make this with round. Water can be substituted for beef broth."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (620.7 g)
- Calories 678.4
- Total Fat - 18.8 g
- Saturated Fat - 5.3 g
- Cholesterol - 224.5 mg
- Sodium - 1606.9 mg
- Total Carbohydrate - 33.6 g
- Dietary Fiber - 15.4 g
- Sugars - 3.1 g
- Protein - 89 g
- Calcium - 108.7 mg
- Iron - 10.2 mg
- Vitamin C - 5.5 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Cover lentils with boiling water. Let soak while preparing meat.
Step 2
Heat oil in a large pot.
Step 3
Brown beef and onions.
Step 4
Add garlic, broth, salt and pepper.
Step 5
Cover and cook over low heat for 1 hour.
Step 6
Drain lentils.
Step 7
Add lentils and oregano to pot.
Step 8
Cover and cook 30 minutes longer, or until meat and lentils are tender.
Tips
No special items needed.
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