Spiced Beef and Lentil Stew with Cumin and Turmeric

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A hearty, high-protein stew combining tender beef chunks with protein-rich lentils, infused with warming spices like cumin and turmeric for depth of flavor. This Middle Eastern-inspired healthy bowl recipe (high protein), ready in about 75 minutes, pairs beef chuck, cut into 1-inch cubes, dry brown lentils, onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb beef chuck, cut into 1-inch cubes
• 3/4 cup dry brown lentils
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 large carrot, diced
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 4 cups beef broth
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh cilantro, chopped

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1 lb beef chuck cubes and brown on all sides for 5-7 minutes until surface is seared and golden.
2. Step 2: Add 1 medium diced onion, 3 minced garlic cloves, and 1 large diced carrot to the pot. Cook for 4-5 minutes, stirring occasionally, until vegetables soften and become fragrant.
3. Step 3: Stir in 2 tbsp tomato paste, 1 tsp ground cumin, and 1/2 tsp ground turmeric, cooking for 1 minute to release spices' aroma.
4. Step 4: Add 3/4 cup dry brown lentils and 4 cups beef broth. Bring to a boil, then reduce heat to low, cover, and simmer gently for 45 minutes until lentils and beef are tender.
5. Step 5: Season stew with 1 tsp salt and 1/2 tsp black pepper, stirring well. Remove from heat and sprinkle with 2 tbsp chopped fresh cilantro before serving.