Curried Beef & Lentil Stew

Tonight I was in the mood for something hearty, but healthy too.  We're going out of town on Saturday, so I was trying to think of things that we already had.  I remembered that I had a bag of lentils in the pantry.  After doing some googling, I found this recipe for curried beef & lentil stew.  I just had to run into the store to buy some stew meat and a crusty loaf of bread.  I added more lentils and more broth, but other than that, I didn't change it.  It was delicious.  Even my picky hubby loved it.  Here is my version:

CURRIED BEEF AND LENTIL STEW (adapted from Cooking Light)

INGREDIENTS:

1 1/2 pounds beef stew meat
1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped celery
2 garlic cloves, minced
1 tablespoon curry powder
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
3 cups chicken broth
1 1/2 cup lentils
1 (28-ounce) can crushed tomatoes, undrained
3 1/2 cups chopped  spinach
1/2 cup diced carrot

DIRECTIONS:

Heat oil in a Dutch oven over medium heat until hot. Add onion, celery, and garlic; sauté 2 minutes. Add beef; sauté 5 minutes or until browned. Add curry, cumin, and pepper; stir well to coat. Add broth, lentils, and tomatoes; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally. Add greens and carrot; simmer 30 minutes or until lamb is tender. Remove from heat.