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Lentil Stew Recipe

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This hearty stew is a favorite with our family, along with a basket of homemade breadsticks. Since lentils don't require the long soaking time that dried beans do, you can begin making this dish just an hour before supper—not the night before!—Carol Wolfer, Lebanon, Oregon

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Lentil Stew Recipe

Prep: 5 min. Cook: 50 min.

Yield: 6 Servings

5 50 55

Ingredients

1 cup dried lentils, rinsed
2-1/2 cups water
2 teaspoons beef bouillon granules
1/2 pound ground beef, cooked and drained
2 medium carrots, sliced
2 cups tomato juice
1/2 teaspoon dried oregano
1/2 cup chopped onion
2 celery ribs, chopped
1 garlic clove, minced

Directions

In a large saucepan, bring the lentils, water and bouillon to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
Stir in the remaining ingredients. Return to a boil; reduce heat and simmer 20-30 minutes longer or until the vegetables are tender. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 200 calories, 4 g fat (2 g saturated fat), 19 mg cholesterol, 628 mg sodium, 26 g carbohydrate, 11 g fiber, 17 g protein.

Originally published as Lentil Stew in Country Ground Beef , p74

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviews for Lentil Stew (2)

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Lentil Stew

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Reviewed on Feb. 22, 2011 by Shoes58

what a wonderful weekday dish. comes together with little effort. tastes great and is very warm and satisfying on a winter's night. a keeper. (did substitute low sodium beef broth for water & bouillon cube. added no salt seasoning blend. so we could feel pretty healthy too!

Reviewed on Jan. 12, 2010 by lindalovestocook

We're trying to eat healthier so I tried this recipe. I did add a can of diced tomatoes and a little salt and pepper. We loved it and would definitely make it again.