Beef and Lentil Stew

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I didn’t expect my sons to get very excited when I told them I was making beef and lentil stew, but they were eager to taste it.  Even more surprising was that they loved it, and asked for seconds and thirds.  So over the last few months this has become a staple in our home.  It’s hearty and really warms you up on cold winter days. 

 

(4 votes, average: 4.75 out of 5)
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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.

Yield: 6

6
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yvonne herschbergerKatie BaconASweetLife TeamBeth KemptonMary Fultz Recent comment authors
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yvonne herschberger
yvonne herschberger

Hi,

I didnt see a carb count for per serving. Could you please tell me the amount of carbs and fiber? Thanks so much. Would love to try this recipe!

Fellow carb counter,
Yvonne

Katie Bacon

This was delicious, thank you. We don’t eat beef, so I switched the meat to lamb. I’ll bet it would also be good with turkey.

ASweetLife Team

@Beth Kempton. Yes I have made this recipe many times (my kids like to eat it all winter and so do I) and the lentils do not turn to mush.

Beth Kempton
Beth Kempton

I love lentils and make different variations of lentil soup a lot in the wintertime….so I can tell you, they do not need soaking (just rinsing), and please please please don’t cook them for 2 hours! You’ll end up with mush.  All they need is 30-45 minutes….Michael, did you actually make this recipe??

Mary Fultz
Mary Fultz

That lentil soup looks awesome!  I haven’t had lentils for years, being such a low carb gal.  Can you tell me how many net carbs are in this recipe?  Thank you!

Deborah Kanter

Also freezes well. Finished off my February batch this week.

Deborah Kanter

Easy, satisfying & makes alot. I added garlic, more spices (chipotle), & swiss chard. A good place to use up those chard stems. The final simmer only took an hour for me. Met my meat craving!

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