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Hearty Lentil and Beef Hamburger Stew
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large Pot
  • Wooden Spoon
  • Knife

Ingredients
  

  • 1 lb ground beef
  • 1 cup dried brown lentils, rinsed
  • 1 medium onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 1 can (14 oz) diced tomatoes
  • 4 cups beef broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste

Instructions
 

  • Brown the ground beef in a large pot over medium heat. Break it up with a spoon until no pink remains. Drain excess fat if needed.
  • Add the diced onion, sliced carrots, and chopped celery to the pot. Cook for 5 minutes until the vegetables start to soften.
  • Stir in the minced garlic and cook for 1 minute until fragrant.
  • Add the rinsed lentils, diced tomatoes with their juice, beef broth, dried thyme, and bay leaf. Stir everything together.
  • Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 30 to 35 minutes until the lentils are tender.
  • Remove the bay leaf. Taste and season with salt and black pepper as needed. Serve hot.

Notes

Rinse the lentils well before adding them to remove any dust and keep the broth clear. If the stew thickens too much after chilling, stir in a splash of broth when reheating. This version freezes well in airtight containers for up to two months.
Course: Soup
Cuisine: American
Equipment: Large Pot, Wooden Spoon, Knife