Lentil and Spinach Hamburger Stew
Equipment
- Large Pot
- Wooden Spoon
- Cutting Board
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 cup brown lentils, rinsed
- 4 cups beef broth
- 1 can (14 oz) diced tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 4 cups fresh spinach
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, carrots, and minced garlic to the pot. Cook for 3 to 4 minutes until the vegetables begin to soften.
- Stir in the rinsed lentils, beef broth, diced tomatoes, oregano, paprika, salt, and pepper. Bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and simmer for 25 to 30 minutes until the lentils are tender.
- Turn off the heat and stir in the fresh spinach until it wilts.
Notes
Stir the spinach in right after cooking so it stays bright green and does not overcook. If the stew thickens too much on standing, add a splash of broth when reheating. Leftovers keep well in the fridge for three days and reheat easily on the stovetop.
Course: Soup
Cuisine: American
Equipment: Large Pot, Wooden Spoon, Cutting Board
Cuisine: American
Equipment: Large Pot, Wooden Spoon, Cutting Board