Hamburger Lentil Potato Tomato Stew

"Like most stews, this dish is a little on the homely-looking side, but very tasty, filling, and easy to pull together. The ingredient amounts listed are the ones I use, but as long as there's an appropriate amount of liquid, everything's flexible, go crazy. The listed recipe makes roughly 4 cups of finished stew, which in my house is two dinner portions and one or two smaller lunch portions. Leave out the beef and substitute vegetable stock for a vegetarian dish."
 
Download
photo by rya1842 photo by rya1842
photo by rya1842
photo by rya1842 photo by rya1842
Ready In:
1hr 30mins
Ingredients:
13
Serves:
2-3
Advertisement

ingredients

Advertisement

directions

  • Chop onions and carrots.
  • Brown beef, then add onions and garlic; saute for a few minutes.
  • Add carrots, tomato sauce, diced tomatoes, stock, dry lentils, paprika, curry powder, pepper, bay leaves.
  • Bring to a boil, then simmer on medium for 30 minutes.
  • Meanwhile, peel and dice potato into 1/2 inch chunks.
  • Add potatoes. Add water if necessary to prevent burning, but not so much it won't boil off. Aim for stew, not soup!
  • Simmer 45 minutes more or until liquid is absorbed and vegetables are tender.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes