Moroccan-Spiced Beef & Lentil Bowl with Pumpkin Seeds and Turmeric Greens

Instructions

1. 01

   Heat a small dry skillet over medium heat. Toast the pumpkin seeds 2-3 minutes, shaking the pan, until they pop and turn fragrant. Transfer to a small bowl.

2. 02

   In the same skillet, add 2 tsp olive oil over medium-high heat. Add the ground beef and break it apart with a wooden spoon. Cook 4 minutes until the beef loses its pink color.

3. 03

   Add the minced garlic, grated ginger, cumin, coriander, cinnamon, half the salt, and the black pepper. Stir 1 minute until fragrant.

4. 04

   Add the cooked lentils. Stir to combine and warm through, about 2 minutes. Remove from heat and stir in the cilantro.

5. 05

   In a separate skillet, heat the remaining olive oil over medium heat. Add the turmeric and stir 10 seconds — it should bloom in the oil. Add the spinach in two batches, tossing 30 seconds until just wilted. Season with the remaining salt.

6. 06

   Plate the turmeric spinach as a base. Mound the beef-lentil mixture on top. Scatter the pumpkin seeds across and finish with the lemon juice.