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Beef and Lentil Stew
Ave. Rating is 4 (2 ratings) Add Your Comments and Ratings

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This dish requires little preparation. Use beef stew meat in place of ground beef for a variation.

Serves: 6

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1 lb ground beef, lean
1 clove garlic, minced
16 oz can stewed tomatoes
1 large carrot, sliced
3 cups water
1 bay leaf
1 tsp. beef bouillon
2 tbl. parsley
1/2 cup onion, chopped
4 oz can mushroom stems & pieces, un-drained
1 celery stalk, sliced
1 cup lentils, uncooked
1/4 cup kosher red wine
1 tsp. salt
1/4 tsp. pepper


  1. Brown the meat, onion and garlic in a Dutch oven.
  2. Drain off the excess fat and stir in the remaining ingredients.
  3. Heat to boiling then reduce heat, cover and simmer, stirring occasionally, until the lentils are tender, about 40 minutes.
  4. Remove the bay leaf and serve.

Reader Comments

S says...
Rating is 3

Family enjoyed this but I didn't have all the ingredients. I used Morningstar soy crumblies in place of ground beef. Next time I'll use real beef and brown lentils instead of red (cook slower). My 3 star rating is probably because of the soy.
Nov 26, 2008 (report abuse)

Wind says...
Rating is 5

I told my grdaemothnr how you helped. She said, "bake them a cake!"
May 16, 2016 (report abuse)



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