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Lentil and Beef Stew

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"A hearty ground beef and lentil stew that can be served alone or over pasta or rice."
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1 h 50 m servings 228
Original recipe yields 10 servings


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  1. Heat a large pot over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and bell peppers to the pot and saute until slightly caramelized, 7 to 10 minutes. Add garlic and saute until fragrant, 1 to 2 minutes.
  2. Stir 2 cups water, beef broth, tomatoes, lentils, mushrooms, tomato paste, vinegar, red pepper flakes, basil, oregano, and black pepper into the pot. Bring to a boil. Reduce heat and let simmer, uncovered, stirring frequently, until lentils are tender, about 1 hour. Add boiling water as needed to keep lentils from sticking.


  • Cook's Note:
  • You can use ground pork instead of beef.

Nutrition Facts

Per Serving: 228 calories; 6.2 26.5 17.5 28 319 Full nutrition

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