🫘 Lentil Stew with Lean Ground Beef and Potato

Ingredients

• 🫘1 lb 1.5 oz (500 g), about 2 cups canned cooked lentils
• 🥩10.5 oz (300 g) lean ground beef
• 🥔14 oz (400 g) potato
• 🥕5 oz (150 g) carrot
• 🍅3/4 cup (7 oz / 200 g) crushed tomatoes
• 🧅3.5 oz (100 g) onion
• 🫒2 1/4 tsp (11 ml) olive oil
• 🌶️1 tsp sweet paprika
• 🧂1 pinch salt

• Recipes with canned cooked lentils
• Recipes with lean ground beef
• Recipes with potatoes
• Recipes with carrot
• Recipes with onion

How to make it, step by step

1. Finely dice the onion and carrot, and peel and cut the potato into 3/4-inch (2 cm) cubes. Saute the onion and carrot in a pot with the oil over medium heat for 5 minutes.
2. Turn up the heat, add the lean ground beef and brown it, breaking it up with a spoon, for 5 minutes until no longer pink. Add the sweet paprika and stir for 30 seconds without letting it burn.
3. Add the crushed tomatoes and potato, cook 2 minutes, add water to just cover and season with salt. Cover and simmer over medium heat 12-14 minutes until the potato is tender.
4. Add the drained cooked lentils and cook uncovered 3-4 more minutes to blend and thicken the stew. Adjust the salt, let rest 2 minutes and serve hot.