Hearty & Easy Lentil Stew Recipe

Make this hearty and easy lentil stew for a hearty, warm, and nutritious one-pot meal.

Full of protein from both lentils and beef this is a filling lunch or dinner in a bowl.

Type of Lentils

Lentils and other dried beans are frugal and versatile. For this recipe, use whatever color dried lentils (green, brown, etc.) you have on hand or favor. For the photos and testing of this recipe, Black Beluga lentils were used.

Cooking time for the stew will vary based on the type of lentils used. It will also be longer if those lentils have been in the pantry for a while.

Beef / Meat Choices

Stew meat is quick and easy. Chop a roast into small pieces to extend the meat throughout the soup.

A pound of ground beef, browned and drained would work instead of the stew beef, if desired.

Beef, however; isn’t the only choice. Use chicken breast and chicken broth for a slightly different flavor.

Make it Vegan

Skip the beef for a vegetarian lentil stew recipe that is delicious and filling. Simply leave out the meat and use vegetable broth instead of beef.

Spice Choices

There’s just a bit of cumin in this recipe as written. However, it can take more if that’s preferred.

Add more cumin, some coriander would also be delightful.

If your family likes it hot, add some jalapenos or some chili powder to taste.

Season well with salt and pepper for the best flavor to the lentils. The broth choice will have an impact on how much to use so be sure to taste – store bought broth is likely to be saltier than homemade bone broth.

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Kathie N. Lapcevic

Lentil Stew

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Lentil stew is a hearty and flavorful one pot meal full of nutrition for cold days.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 6

Course: Soup

Cuisine: American

Calories: 306

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 Pound Stew Beef
• 1 Pound Sweet Potatoes peeled & cubed
• 1 Cup Carrots peeled & sliced
• 1 Onion chopped
• 2 Cloves Garlic minced
• 1 Tablespoons Olive Oil
• 1 teaspoon Ground Cumin
• 1 Cup Lentils
• 6 Cups Beef Broth
• Salt & Pepper to Taste

Equipment

• Peeler
• Ladle
• Dutch Oven

Method

 

1. Heat olive oil in a dutch oven over high heat.
2. Add beef, onion, and garlic. Cook stirring frequently until the beef is browned.
3. Add the sweet potatoes, carrots, lentils, ground cumin, and beef broth. Stir well.
4. Bring the broth to a boil. Cover the pot and turn the heat down to medium-low.
5. Simmer until the lentils and potatoes are soft. This will vary based on the lentils, start checking at about 40 minutes, may take longer. Season with salt & pepper.
6. Serve Hot.

Nutrition

Serving: 1gCalories: 306kcalCarbohydrates: 27gProtein: 32gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 5gCholesterol: 75mgSodium: 1037mgFiber: 6gSugar: 7g

Notes

For a thinner stew, add another 2 cups of broth.

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