Beef and Mushrooms in Neapolitan Sauce

Ingredients

• boneless lean beef3.92 oz (111 g)
• yellow onion0.71 oz (20 g)
• carrots0.78 oz (22 g)
• refined olive oil0.35 oz (10 g)
• garlic0.07 oz (2 g)
• canned peeled tomatoes in juice1.13 oz (32 g)
• Mediterranean herb blend0.01 oz (0.2 g)
• sea salt0.04 oz (1.2 g)
• lentilsLentils3.46 oz (98 g)
• waterLentils4.09 oz (116 g)
• refined olive oilLentils0.35 oz (10 g)

Directions

1. Cut the beef into strips and sauté with the onion and carrot.
2. Near the end of sautéing, add peeled tomatoes and a small amount of water.
3. Simmer until the meat is tender.
4. Add the seasonings and chopped garlic at the end.
5. Cook the lentils until tender.
6. Serve the lentils and sauced beef separately in a divided plate.

Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.