3 Tbsp. Seasons Family Reserve Extra Virgin Olive Oil
1 lb. boneless beef chuck, cut into 1/2 inch cubes
1 Tbsp. Seasons Himalayan Pink Salt (or to taste)
1/2 Tsp. Seasons Pepe e Aglio (black pepper blend)
2 Tbsp. Seasons Moroccan Seasoning
1 Tbsp. grated fresh ginger
3 large celery stalks, chopped
2 – 3 large carrots, peeled and chopped
1 large onion, grated (or chopped)
5 garlic cloves, pressed (or grated)
1 cup crushed tomatoes
1/2 Tbsp. tomato paste
1 lb. green lentils, picked and rinsed
5 – 6 cups. hot water
2 bay leaves
1 green chili pepper – like jalapeno (optional)
1/3 cup. chopped fresh Italian parsley leaves
1/4 cup. chopped cilantro leaves
Heat the olive oil in a heavy large pot over medium-high heat. Add the beef cubes and season with salt and black pepper. Cook until brown. Add the onions, celery, carrots, and garlic to the pot. Sauté until the onions are translucent, about 8 minutes. Add the Moroccan seasoning. Stir well and cook a minute longer. Add the crushed tomatoes and ginger and cook for 5 minutes. Add the tomato paste, hot water, bay leaves and green chili pepper. Bring the soup to a boil. Reduce the heat to medium-low. Cover partially and simmer until the meat is just tender, stirring occasionally, about 1 hour.
Add the lentils (carefully). Cover and continue simmering until the lentils are tender, about 30 to 40 minutes. If needed, add more water.
Remove the bay leaves and the chili pepper. Taste and, if necessary, adjust the seasoning with salt and black pepper. Stir in the parsley and cilantro.
Serve the soup with crusty bread and a drizzle of your favorite Seasons Extra Virgin Olive Oil.
*This lentil Stew freezes very well.