Curried Beef and Red Lentil Stew

Ingredients

• 1 cup red lentils
• 2 pounds beef chuck roast cut into 3/4-inch cubes
• Kosher salt
• Black pepper
• 3 tablespoons canola or vegetable oil
• 1 medium onion, chopped
• 1 tablespoon minced ginger
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 bay leaf
• 1 14-oz. can diced tomatoes
• 2 1/2 cups beef stock
• 2 cups loosely packed baby spinach leaves
• 1 tablespoon red wine vinegar
• 3 tablespoons chopped cilantro
• 1/2 cup plain Greek yogurt (optional)

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