Beefy Hamburger Lentil and Carrot Stew
Equipment
- Large Pot
- Wooden Spoon
- Knife
- Cutting Board
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 carrots, peeled and sliced
- 1 cup dried brown lentils, rinsed
- 1 can (15 oz) diced tomatoes
- 4 cups beef broth
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
- Add the diced onion and minced garlic to the pot. Cook for 3 to 4 minutes until the onion softens.
- Stir in the sliced carrots and cook for another 2 minutes.
- Add the rinsed lentils, diced tomatoes, beef broth, dried thyme, and paprika. Stir to combine.
- Season with salt and black pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30 minutes until the lentils are tender.
- Taste and adjust seasoning if needed before serving.
Notes
If the stew thickens too much during simmering, add a splash of extra broth to loosen it. Brown lentils hold their shape better than red ones here, but either works if that is what you have on hand. Leftovers reheat well on the stovetop with a little added liquid.
Course: Soup
Cuisine: American
Equipment: Large Pot, Wooden Spoon, Knife, Cutting Board
Cuisine: American
Equipment: Large Pot, Wooden Spoon, Knife, Cutting Board