HAMBURGER LENTIL POTATO TOMATO STEW

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Hamburger Lentil Potato Tomato Stew image

Like most stews, this dish is a little on the homely-looking side, but very tasty, filling, and easy to pull together. The ingredient amounts listed are the ones I use, but as long as there's an appropriate amount of liquid, everything's flexible, go crazy. The listed recipe makes roughly 4 cups of finished stew, which in my house is two dinner portions and one or two smaller lunch portions. Leave out the beef and substitute vegetable stock for a vegetarian dish.

Provided by rya1842

Categories     Stew

Time 1h30m

Yield 2-3 serving(s)

Number Of Ingredients 13

1/4 lb ground beef
1 large baking potatoes (approx 330g) or 2 medium potatoes (approx 330g)
1 large carrot (approx 100g)
1 -2 onion (approx 180g)
1/2 cup dry lentils
1 cup tomato sauce
1/2 cup diced canned tomato (or equiv fresh chopped tomatoes)
2 cups beef stock (or water + bouillon)
1 tablespoon minced garlic (approx 6 cloves)
1/2 teaspoon curry powder
1/2 teaspoon paprika
1 dash pepper
1 -2 bay leaf

Steps:

  • Chop onions and carrots.
  • Brown beef, then add onions and garlic; saute for a few minutes.
  • Add carrots, tomato sauce, diced tomatoes, stock, dry lentils, paprika, curry powder, pepper, bay leaves.
  • Bring to a boil, then simmer on medium for 30 minutes.
  • Meanwhile, peel and dice potato into 1/2 inch chunks.
  • Add potatoes. Add water if necessary to prevent burning, but not so much it won't boil off. Aim for stew, not soup!
  • Simmer 45 minutes more or until liquid is absorbed and vegetables are tender.

Nutrition Facts : Calories 470.1, Fat 10.3, SaturatedFat 3.8, Cholesterol 38.6, Sodium 1572.1, Carbohydrate 66.4, Fiber 20.6, Sugar 12.5, Protein 30.4

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