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Lentil and Carrot Hamburger Stew
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet

Ingredients
  

  • 1 pound ground beef
  • 1 cup dried brown lentils, rinsed
  • 4 carrots, peeled and sliced
  • 1 onion, chopped
  • 3 cups beef broth
  • 1 can (14 oz) diced tomatoes
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Brown the ground beef in a skillet over medium heat, breaking it apart as it cooks until no pink remains. Drain any excess fat.
  • Transfer the browned beef to the slow cooker. Add the lentils, carrots, onion, garlic, beef broth, diced tomatoes, thyme, salt, and pepper.
  • Stir everything together until the ingredients are evenly combined.
  • Cover and cook on low for 6 to 8 hours, or until the lentils are soft and the carrots are tender.
  • Stir once more before serving to check the consistency.

Notes

If the stew thickens too much during cooking, add a splash of extra broth before serving. Leftovers store well in the fridge for up to three days and reheat smoothly on the stovetop with a little water to loosen them.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Skillet