Beef Lentil Stew

Today is Monday market day and you can really tell that Spring has sprung!  Lots of different things in the market.

I had already decided to make lentil stew for this evening’s meal, but the asparagus and artichokes caught my attention, big time!   Stuffed artichokes tomorrow!

So I tore my gaze away, gave myself a “tight slap” and began to concentrate on the lentil stew.   Fairly easy to make, traditional; brown meat, soften onions, garlic, celery, add liquid, spices and cook for a long time.

Very satisfying, accompanied with baguette and butter.

Beef Lentil Stew

1 1/2 lb beef stew meat

2 onions,  thinly sliced

4 garlic cloves, thinly sliced

2 celery branches, thinly sliced

2 large carrots, cut into irregular dice

1 16 oz can of peeled tomatoes

2 tsp cumin

2 tsp ginger

2 tsp paprika

1 tsp salt

1/2 tsp pepper

2 tbsp olive oil

2 cups of blond lentils, soaked overnight

Brown the meat in the olive oil.   Add the onions, celery, garlic and cook until soft.  Add the carrots, cumin, ginger, paprika, salt and pepper.  Add water to cover, and then add the tomatoes.   Bring to a boil, then simmer for 1 hour.   Add the lentils and simmer for 30-45 minutes.   Enjoy!

Lentils on Foodista

About cookinginsens

An American living in Burgundy, France
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4 Responses to Beef Lentil Stew

  1. Natalie says:

    This looks great! I’ve put it on my list of things to make for next week! Yum!

  2. Pingback: when lemon juice is added at the beginning of cooking lentils why does it slow the cooking? | free doll games

  3. Matt Ridenour says:

    Trying right now in the crock pot. Will let you know how it goes. 🙂

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