A single serving provides a whopping fifty percent of your daily value of zinc. Serve over rice. To prepare lentils, cook 2/3 cup (150 mL) dried green lentils at a simmer in 1-1/2 cups (375 mL) salted water for about 30 minutes or until soft but not mushy. Lentils can be made in advance.
| 4 tsp (20 mL) |
mild, medium or hot curry powder |
| ¼ tsp (1 mL) |
EACH cayenne pepper and ground cumin |
| 1 tbsp (15 mL) |
vegetable oil |
| 1 |
EACH onion and stalk celery, diced |
| 1 cup (250 mL) |
EACH small cauliflower florets and shredded carrot |
| 1 |
clove garlic, minced |
| 1 lb (500 g) |
Lean or Extra Lean Ground Beef |
| ½ tsp (2 mL) |
dried thyme |
| 1 |
plum tomato, diced |
| 1½ cups (375 mL) |
cooked green lentils |
| 3 tbsp (45 mL) |
fresh lemon juice |
| |
Salt and pepper |
| |
Chopped fresh coriander |
- Toast curry powder, cayenne pepper and cumin in large deep skillet over medium-high heat for 30 seconds or until fragrant. Stir in oil, onion, celery, cauliflower, carrot and garlic; cook, stirring, for 3 minutes or until beginning to brown.
- Stir in ground beef and thyme, stirring up any browned bits from bottom of pan. Cook for 5 to 6 minutes, stirring to break up meat, or until beef is browned. Stir in tomato and lentils; heat through.
- Stir in lemon juice. Season to taste with salt and pepper. Serve garnished with coriander.