Moroccan Beef-Lentil Tagine with Wilted Spinach and Pomegranate
A weeknight Moroccan-spiced beef and green lentil bowl, finished with wilted spinach, pomegranate seeds, and fresh mint. The beef-and-lentils combination delivers more than 8 mg of iron in a single serving while the spice palette and pomegranate bring layered antioxidants.
- Prep
- 8 min
- Cook
- 17 min
- Total
- 25 min
- Servings
- 1
Ingredients
- 115g (raw)beef sirloin, sliced thin against the grain
- 1/2cup (130g cooked)green lentils
- 60gbaby spinach
- 2tbsp (30g)pomegranate seeds
- 1tbsp (14g)extra virgin olive oil
- 1/2tsp (1g)cumin, ground
- 1/4tsp (0.5g)cinnamon, ground
- 1/2tsp (1g)coriander, ground
- 1/4tsp (0.5g)turmeric, ground
- 2cloves (6g)garlic, minced
- 1tbsp (15g)lemon juice
- 2tbsp (8g)mint, fresh, torn
- 1/4tsp (1.5g)sea salt
- 1/8tspblack pepper
Instructions
- 01
Pat the beef strips dry. Combine cumin, cinnamon, coriander, turmeric, salt, and black pepper in a small bowl. Toss the beef with the spice mix.
- 02
Heat 1/2 tbsp olive oil in a skillet over medium-high heat. Add the seasoned beef in a single layer and sear 60 seconds, then flip and cook 30 more seconds. Transfer to a plate.
- 03
Reduce heat to medium. In the same skillet, add the remaining 1/2 tbsp olive oil and the minced garlic. Cook 30 seconds.
- 04
Add the spinach and a pinch of salt. Toss with tongs 60 seconds until just wilted. Remove from heat.
- 05
Warm the cooked lentils in a small pan or microwave with 1 tablespoon water and a squeeze of lemon juice.
- 06
Plate the warm lentils, top with wilted spinach, lay the spiced beef across, and scatter pomegranate seeds and torn mint. Finish with remaining lemon juice.
Nutrition (per serving)
- Calories
- 580kcal
- Protein
- 36g
- Carbs
- 50g
- Fat
- 20g
- Fiber
- 14g
- Selenium
- 24mcg
- Zinc
- 6mg
- Iron
- 8.5mg
- B12
- 2.4mcg
- Iodine
- 4mcg
- Sodium
- 660mg