Turmeric-Ginger Lentil Bowl with Seared Beef, Wilted Chard and Pomegranate

Instructions

1. 01

   Pat the beef dry with a paper towel. Season with half the salt and the black pepper.

2. 02

   Heat 1 tbsp olive oil in a small skillet over medium-high heat. Sear the beef in a single layer, 90 seconds per side, until just medium-rare. Transfer to a cutting board to rest.

3. 03

   Lower heat to medium. Add the remaining olive oil, the chard stems, and a pinch of salt. Cook 90 seconds.

4. 04

   Add the minced garlic, grated ginger, turmeric, and cumin. Stir 30 seconds until fragrant — keep the garlic blond.

5. 05

   Add the cooked lentils and the broth. Simmer 3 minutes until the broth has reduced by half and the lentils are warmed through. Stir in the chard leaves and the remaining salt. Cover for 60 seconds, until the leaves wilt.

6. 06

   Off heat, fold in the lemon juice. Slice the rested beef thin against the grain.

7. 07

   Plate the lentils and chard, top with the sliced beef. Finish with the pomegranate seeds and parsley.