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.
Slow-Cooked Lentil and Meat Stew
- Cooking and Prep: 3 h 20 m
- Serves: 6
For the Stew
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.