Ingredients:

  • 1 tbsp Olive Oil (15 ml)
  • 1 large Onion, chopped (approx. 150g)
  • 2 Carrots, chopped (approx. 120g)
  • 2 Celery stalks, chopped (approx. 100g)
  • 2 cloves Garlic, minced
  • 1 lb (450g) Beef Mince (Ground Beef), preferably lean
  • 1 tbsp Tomato Paste (15 ml)
  • 1 tsp Dried Thyme
  • 1 tsp Dried Rosemary
  • 1/2 tsp Smoked Paprika
  • Salt and Black Pepper to taste
  • 1 cup (200g) Brown or Green Lentils, rinsed
  • 4 cups (950ml) Beef Broth (Stock) – Low Sodium recommended
  • 1 (14.5 oz) can Diced Tomatoes, undrained (400g)
  • 1 Bay Leaf
  • 1 tbsp Worcestershire Sauce
  • Optional: 1 cup (100g) Frozen Peas or other vegetables (e.g., chopped kale)
  • Fresh Parsley, chopped (Optional)
  • Dollop of Sour Cream or Greek Yogurt (Optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  2. Add beef mince to the pot and break it up with a spoon. Cook until browned, about 5-7 minutes. Drain off any excess fat.
  3. Stir in tomato paste, thyme, rosemary, and smoked paprika. Cook for 1 minute to toast the spices. Season with salt and pepper.
  4. Add lentils, beef broth, diced tomatoes (with juices), bay leaf, and Worcestershire sauce. Stir to combine.
  5. Bring the stew to a simmer, then reduce heat to low, cover, and cook for 45-60 minutes, or until the lentils are tender and the stew has thickened.
  6. Remove bay leaf. Stir in frozen peas (or other vegetables) if using. Taste and adjust seasoning as needed.
  7. Ladle into bowls and garnish with fresh parsley and a dollop of sour cream or Greek yogurt, if desired. Enjoy your beef mince and lentil stew!