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.
- 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
- Heat the 2 tablespoons of olive oil in a medium frying pan
- 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.
- 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.
- Add tomato paste and 1/2 cup of water and stir.
- Add the ground beef. Stir.
- Pour in 8 cups of water, cover and bring to a boil.
- Lower the flame, stir in the parsley, cumin, salt and pepper. Cover and cook for two hours, stirring occasionally.
- Remove from heat and serve.