Seared sirloin with warm lentils & carrots

Amounts below match your selected batch. Follow each short step, and use timers as reminders to check the food.

Equipment

Kitchen scale · Knife · Cutting board · Measuring jug · Large skillet with lid · Saucepan with lid · Instant-read food thermometer

1. 1

   Cook the lentils

   Put 240 g dry lentils and 1,000 ml water in a saucepan. Bring to a boil and simmer gently, partially covered, for about 25–35 minutes, until tender but not falling apart. Add a little more drinking water only if needed to keep covered; drain any excess once tender.

   Done25 min · Cook the lentilsOpen this step
2. 2

   Soften the vegetables

   While lentils cook, wash and prepare produce. Heat 15 g olive oil in a large covered skillet over medium heat. Add 200 g onion and 400 g (about 7 medium carrots, trimmed) finely diced carrots; stir for 5 minutes. Add 100 ml water, cover and cook another 8–12 minutes until carrots are tender. Stir in 8 g garlic for the last minute. Transfer to a clean bowl.

   Done5 min · First stir: onion and carrots8 min · Covered carrots: after adding waterOpen this step
3. 3

   Prepare the steak safely

   Keep 500 g steak refrigerated until ready to cook. Use steaks about 2 cm thick; pat dry with disposable paper and season with 1 g salt. Do not rinse raw beef. Keep raw meat and its utensils separate from cooked lentils and vegetables, and wash hands after handling.

   DoneOpen this step
4. 4

   Sear and check the temperature

   Dry the skillet and heat 10 g olive oil over medium-high heat. Sear steaks without crowding, turning to brown both sides, about 3–5 minutes per side as a starting guide. Lower the heat as needed and continue until each steak reaches 145°F / 63°C in the thickest part. Use a clean thermometer, not color or time, to decide. Larger batches need extra pans or batches.

   Done3 min · Sear and check the temperatureOpen this step
5. 5

   Rest steak and finish lentils

   Move steaks to a clean plate and rest at least 3 minutes before cutting. In the saucepan, combine the drained lentils, cooked carrots and onion, 200 g spinach, 40 g peeled and seeded lemon flesh with its juices and 1 g salt. Stir over low heat for 2–3 minutes until spinach wilts and everything is hot.

   Done3 min · Rest steak and finish lentilsOpen this step
6. 6

   Slice and serve

   After the full rest, slice steak thinly across the grain on a clean board. Divide the steak and lentil-vegetable mixture among the selected portions. Cut meat smaller for anyone who needs easier chewing.

   DoneOpen this step

Something wrong with an ingredient or instruction? Tell us

Review policy

Version 1 · Updated 2026-10-24

Bethany’s Kitchen · /recipes/sirloin-warm-lentils-carrots · Original instructions and generated food illustration. Public culinary sources informed the combination; no third-party prose or photograph copied. Not physically kitchen-tested or human-reviewed.