BEEF AND LENTIL STEW
My mum is German and she would make this filling stew during the winter. We all loved it, so I thought I'd share!
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- Pour flour into a shallow bowl and dust steak with flour. Heat oil in a large skillet over high heat and sear beef on all sides until browned, 3 to 5 minutes. Remove from the skillet and set aside.
- Add carrots, onion, celery, and garlic to the skillet and cook until softened, about 5 minutes. Add more oil if necessary.
- Add tomatoes with juice, lentils, beef broth, rosemary, and browned beef pieces to the skillet and stir well. Reduce heat, cover pot halfway with a lid, and simmer for 40 minutes.
- Add potatoes to the skillet. Simmer until lentils and potatoes are soft, about 20 minutes. Season with salt and pepper.
Nutrition Facts : Calories 255.3 calories, Carbohydrate 30.8 g, Cholesterol 12.6 mg, Fat 7.4 g, Fiber 10.2 g, Protein 16.5 g, SaturatedFat 2 g, Sodium 675.3 mg, Sugar 4.1 g
BEEF AND LENTIL CHILI
Lentils were one of the crops on my dad's farm when we were growing up, and they're the best-kept secret in this delicious chili recipe. This dish is great for a large family meal and also freezes well. Everyone who asks for this recipe is amazed at how simple it is. -Cindy Agee, Lewiston, Idaho
Provided by Taste of Home
Time 1h20m
Yield 2-1/2 quarts.
Number Of Ingredients 10
Steps:
- In a Dutch oven, cook ground beef and onion, crumbling meat, over medium-high heat until beef is no longer pink, 6-8 minutes. Add garlic; cook 1 minute longer. Drain. Add next 5 ingredients; bring to a boil. Add lentils and water. Reduce heat; simmer, covered, until lentils are soft, about 1 hour, stirring often. Add water if mixture seems too dry.
Nutrition Facts : Calories 367 calories, Fat 16g fat (6g saturated fat), Cholesterol 70mg cholesterol, Sodium 655mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 6g fiber), Protein 29g protein.
LENTILS WITH GROUND BEEF AND RICE
This is a recipe I learned from my grandma and mom and adapted to my tastes. I absolutely love it. I like it thick and creamy so before adding the ground beef make sure you like the consistency of the lentils and rice. If it's too soupy for your tastes, eliminate some of the water.
Provided by katie_luvs2bake!
Categories Main Dish Recipes
Time 4h55m
Yield 5
Number Of Ingredients 12
Steps:
- Place lentils in a bowl and cover with cold water. Soak for at least 4 hours.
- Drain lentils and put in a large pot with 5 cups water and bouillon cube; bring to a boil. Reduce heat to a simmer and cook for 15 minutes. Add rice and simmer until rice and lentils are tender, 15 to 20 minutes.
- Meanwhile, heat oil in a skillet over medium heat. Add onion, bell pepper, garlic, cumin, salt, and pepper; saute until onion is golden brown and tender, 5 to 7 minutes. Add ground beef; cook and stir until browned and crumbly, 7 to 9 minutes. Add paprika and cook for 1 more minute.
- Add meat mixture to lentils and rice. Simmer over low heat for 5 to 10 minutes.
Nutrition Facts : Calories 473.5 calories, Carbohydrate 41.5 g, Cholesterol 54.8 mg, Fat 21.5 g, Fiber 12.8 g, Protein 27.8 g, SaturatedFat 6.3 g, Sodium 267.6 mg, Sugar 2.1 g
LENTIL SOUP WITH BEEF
Provided by Giada De Laurentiis
Categories main-dish
Time 2h15m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat the oil in heavy large pot over medium-high heat. Sprinkle the beef with salt and pepper. Add half of the beef and cook until brown, about 8 minutes. Using a slotted spoon, transfer the beef to a bowl. Repeat with the remaining beef. Add the celery, carrots, onion, garlic, rosemary, and oregano to the pot. Saute until the onions are translucent, about 8 minutes. Return the beef and any accumulated juices from the bowl to the pot. Add the broth and tomatoes with their juice. Bring the soup to a boil. Reduce the heat to medium-low. Cover and simmer until the meat is just tender, stirring occasionally, about 1 hour. Add the lentils. Cover and continue simmering until the lentils are tender, about 40 minutes. Stir in the parsley. Season the soup, to taste, with salt and pepper. Ladle the soup into bowls and serve.
GROUND BEEF LENTIL CURRY
Simple, one-pot meal of ground beef lentil curry. Very tasty on a chilly evening.
Provided by Tisha Goldsmith
Categories World Cuisine Recipes Asian Indian
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Heat a large pan or wok over medium-high heat. Add beef and onions; cook and stir until onion is browned and beef is no longer pink, 5 to 7 minutes. Add curry powder and cinnamon; mix well. Pour in beef broth and bring to a boil.
- Add rice and lentils. Reduce heat, cover, and let simmer until all liquid is absorbed, about 20 minutes. Season with salt and pepper.
Nutrition Facts : Calories 342.6 calories, Carbohydrate 35.7 g, Cholesterol 53.3 mg, Fat 10.8 g, Fiber 8.3 g, Protein 23.9 g, SaturatedFat 4.1 g, Sodium 146.1 mg, Sugar 1.2 g
BEEF LENTIL SKILLET
This is nutritious, flexible, and delicious! I adapted it from my trusty Mennonite Cookbook recipe, and our family loves it and always asks for more! It goes "viral" everytime I make it for a church gathering or some other food-fest! ENJOY!
Provided by wyomugs
Categories One Dish Meal
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In large skillet or dutch oven, brown beef and onions, and drain fat. If you choose the Smoked Sausage or Kielbasa, slice into 1/3-1/2 thick slices and brown.
- Sort lentils and wash.
- Add lentils and ALL remaining ingredients to meat mixture.
- Bring to boil, cover, and turn down to simmer. Simmer 45 mins, stirring every 15 mins or so and adding water if necessary. Most all water should be absorbed with only a little "sauce" left when ready to serve. Remove bay leaves, serve with bread and salad for complete meal.
INSTANT POT® BRAISED BEEF SHORT RIBS WITH LENTILS
Lentils with braised beef short ribs cooked in the Instant Pot®.
Provided by Matt Gwinn
Categories Everyday Cooking
Time 2h25m
Yield 10
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®), add olive oil, and select Saute function. Add ribs to the hot oil and cook until browned on all sides, 5 to 7 minutes. Transfer ribs to a plate. Add onion, 1/3 of the celery, and garlic to the pot; cook and stir until onion is translucent, about 5 minutes. Cancel Saute function.
- Place a trivet in the pot and lay ribs on top; season with salt and pepper. Pour in 1 cup beef broth and close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
- Transfer ribs to a cutting board and remove any remaining fat. Shred the meat and return it to the pot, along with the bones.
- Cover meat with lentils, mushrooms, carrots, and remaining celery; stir to combine. Pour in remaining beef broth and water until 1/2 inch higher than food. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
- Remove and discard bones before serving.
Nutrition Facts : Calories 373.8 calories, Carbohydrate 27.3 g, Cholesterol 34.9 mg, Fat 20.4 g, Fiber 12.9 g, Protein 20.2 g, SaturatedFat 7.4 g, Sodium 370.5 mg, Sugar 2.8 g
WEEKNIGHT BEEF SKILLET
This mild but hearty family fare is chock-full of veggies, Italian seasoning and nutrition. It's a quick-and-easy meal that just might become one of your family's favorites! -Clara Coulston, Washington Court House, Ohio
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cook noodles according to package directions; drain. Meanwhile, in a large nonstick skillet, cook beef and pepper over medium heat 5-7 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. , Add tomato sauce, Worcestershire sauce, Italian seasoning and, if desired, sugar to beef mixture; bring to a boil. Stir in vegetables; heat through. Serve with noodles; sprinkle with parsley. Freeze option: Do not cook noodles. Freeze cooled meat mixture in a freezer container. To use, partially thaw in refrigerator overnight. Cook noodles according to package directions. Place meat mixture in a large saucepan; heat through, stirring occasionally and adding a little broth or water if necessary. Serve as directed.
Nutrition Facts : Calories 400 calories, Fat 11g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 638mg sodium, Carbohydrate 48g carbohydrate (8g sugars, Fiber 11g fiber), Protein 31g protein. Diabetic Exchanges
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CURRIED BEEF, LENTILS AND VEGETABLES - KITCHEN DIVAS
From kitchendivas.com
Estimated Reading Time 6 mins
- Preheat your oven to 350 degrees. Place a casserole dish or roasting pan, with a lid, beside your work station that is large enough to hold all of your meat, vegetables and liquid. In a large skillet, over medium to medium-high heat, pour oil and wait until it shimmers or a drop of water flicked in it dances! In a small bowl combine thyme, salt, pepper and curry powder. Set aside. Cut your beef into chunks and toss to make sure meat is coated in spice mixture. Cook your beef in your skillet until brown, just a few minutes depending on the size of your chunks! Add broth, lentils and coconut milk to your skillet and heat until boiling. Dump contents of your boiling skillet into your casserole dish or roasting pan, cover and place in the oven for 20-30 minutes or until lentils are tender. Stir lentils at least once while baking.
- No need to wipe your skillet. Add more oil to your skillet and heat it up! Add onions, cauliflower, broccoli, celery and carrots and stir until tender. Sprinkle 1 teaspoon curry powder, garlic powder, pepper and cumin on top of the vegetables. Continue to stir until vegetables start to brown. Remove from heat. Once lentils are cooked add vegetables to casserole dish or roasting pan. Stir to combine. Taste the dish and decide if it needs any salt and pepper. Add lemon juice, if using. Bake for 10 more minutes if desired. Serve and enjoy!
BEEF AND LENTIL STEW - A SPICY PERSPECTIVE
From aspicyperspective.com
5/5 (45)Calories 524 per servingCategory Healthy, Soup
- Heat the oil in a large pot over medium-high heat. Sauté the onions for 3-4 minutes, then add the beef and garlic.
- Brown the meat, stirring regularly, for 5-10 minutes. All sides of the beef chunks should be browned.
- Add the carrots, celery, lentils, tomatoes, beef stock, wine, bay leaves, thyme, 1 teaspoon salt, and cayenne pepper.
- Bring to a boil, cover, then reduce heat and simmer for about 60-75 minutes, until the lentils and beef are tender. Stir in the tarragon. Then taste for salt and pepper.
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