Slow-Cooked Lentil and Meat Stew

Sina Mizrahi Recipe By
  • Cook & Prep: 3 h 20 m
  • Serving: 6
  • Contains:

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.

Ingredients (19)

Meatballs

Stew

Start Cooking

For the Stew

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

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

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

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

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

Tip:

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.

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