Ingredients

4 beef chuck ranch steaks, cut 1-1/4" thick (6 to 10 oz each)
2-1/4 cups water
1 medium onion, finely chopped
2 bay leaves
1 cup uncooked lentils, rinsed
2 small carrots, diced
1/2 teaspoon ground cumin

1. Heat large nonstick skillet over medium heat until hot. Place beef steaks in skillet; brown evenly. Pour off drippings; season with salt and pepper, as desired.
    
2. Add water, onion and bay leaves to skillet; bring to a boil. Reduce heat; cover tightly and simmer 1-1/4 hours. Add lentils, carrots and cumin to skillet; return to a boil. Continue simmering, covered, 30 to 45 minutes or until lentils and beef are fork-tender. Discard bay leaves.
    
3. Carve steaks into thin slices. Serve with lentils. Season with salt and pepper, as desired.