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Slow-Cooked Lentil and Meat Stew


There’s nothing like coming home on a cold winter day to a hearty meal that warms the body and soul. It’s even better when said meal cooks slowly in one pot, over many hours, and tastes delectable. One-pot meals are my favorite to prepare. I let them simmer endlessly, and come back to the most tender, moist meats that are well worth the wait. Serve with a side of couscous for an easy, complete dinner, and only one pot to clean. Bliss.



In a large bowl, combine all the ingredients for the meatballs. Mix well and form small 1½-inch balls, yielding about three dozen balls.


In a large cast iron or other heavy pot, heat the olive oil over medium heat and sauté the onion.


Add the meatballs, frying them on each side until nicely browned, about 5 to 7 minutes.


Add the lentils, celery, tomato, broth, and spices. Give it a quick stir and bring to a boil.


Cover and reduce to a simmer. Let it cook slowly for about 2 to 3 hours.


Heavier pots such as cast iron have superior heat-retention capabilities and cook evenly. They are a good investment if you like to slow-cook meals.