Beef and Lentil Stew

Ingredients

• 1 pound brown or green dried lentils, soaked for 1-2 hours
• 1 pound lean ground beef
• 1 large onion, chopped
• 1 large carrot, chopped
• 2 celery stalks, chopped
• A large hand full of flat leaf parsley
• 3 tablespoons tomato paste
• 1/2 cup + 2 tablespoons olive oil
• 1-2 tablespoons ground cumin (You may use more or omit all together)
• Salt and freshly ground pepper to taste

Instructions

1. Heat the 2 tablespoons of olive oil in a medium frying pan
2. Add the ground beef, breaking it up with a spoon or spatula, and cook over medium-high heat until browned and crumbling. Remove from flame.
3. Heat 1/2 cup of olive oil in a large pot. Add onion, carrot and celery and cook for 2-3 minutes, stirring occasionally. Add the lentils (make sure they are drained) and cook until the onion is translucent.
4. Add tomato paste and 1/2 cup of water and stir.
5. Add the ground beef. Stir.
6. Pour in 8 cups of water, cover and bring to a boil.
7. Lower the flame, stir in the parsley, cumin, salt and pepper. Cover and cook for two hours, stirring occasionally.
8. Remove from heat and serve.