Are lentils gluten-free?

Lentils are naturally gluten-free, but you’ll want to be sure to look for brands that are certified as being gluten-free to avoid the risk of cross-contamination.

Do lentils soak up broth?

Yes, lentils will absorb some broth, but they cook more like pasta than rice, leaving a fair amount of liquid left over. When cooking them on their own, you’ll want to fill a large pot with liquid, bring it to a boil, and let it simmer until the lentils are soft. Then, drain any excess water or broth, and your lentils are ready to eat.

How healthy is lentil stew?

This Moroccan-Spiced Beef and Lentil Stew recipe is a healthful, well-rounded dish made with protein, fiber, healthy fats, and nutrients.

What happens if you don't soak lentils before cooking?

Soaking lentils before cooking helps make them easier to digest, but they will still cook just fine if you don’t.

How long does this lentil stew recipe last?

Once cooled, leftover stew can be transferred to an airtight container with lid and stored in the fridge for up to 5 days.

Can I freeze leftovers?

Yes, this stew will stay fresh in the freezer for up to 3 months.

How do I reheat this stew?

When you’re ready to eat, let any frozen stew thaw in the refrigerator overnight. Then, reheat it in a slow cooker set to “warm”, add it to a large pot or Dutch oven over medium heat, or warm individual portions in the microwave until your desired temperature is reached.

Beef and Lentil Stew (Moroccan-Spiced)

Servings: 8 cups (6-8 servings) 1x

Ingredients

1 ½ lbs beef stew meat, cut into bite-sized pieces
2 teaspoons olive oil
1 medium onion, diced (1 ½ cups)
3 medium carrots, diced ¼ inch (heaping 1 cup)
3 stalks celery, diced (½ cup)
6 garlic cloves, minced (2 tablespoons)
1 (14-ounce) can diced tomatoes
3 cups (24 ounces) low-sodium beef broth*
1 cup dry red lentils (may sub green or brown lentils)
1 ½ teaspoons ground turmeric
1 ½ teaspoons paprika
¾ teaspoon ground cumin
¾ teaspoon ground coriander
½ teaspoon garlic powder
½ teaspoon ground cinnamon
½ teaspoon ground ginger
1 teaspoon fine salt
½ teaspoon ground allspice
¼ teaspoon black pepper, plus more to taste
2 bay leaves
⅓ cup dried apricots, finely diced
Juice of ½ lemon
¼ cup fresh parsley, chopped; plus more for garnish
Optional serving: Whole wheat pita bread or naan (cut into halves or quarters), and dollops of plain Greek yogurt or sour cream

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Instructions

Place a large skillet over medium-high heat. When the skillet is hot, add the oil and swirl to coat. Add the beef and cook until browned, about 2-3 minutes. Flip and cook for another 2 minutes. Transfer the browned meat and pan juices to the slow cooker.
To the slow cooker, add the diced onion, carrots, celery, garlic, diced tomatoes, broth, dry lentils, turmeric, paprika, cumin, coriander, garlic powder, cinnamon, ginger, salt, allspice, and black pepper. Stir to combine all of the ingredients.
Add bay leaves and gently stir again.
Place the lid on the slow cooker and cook on the low setting for 7-9 hours** or until the lentils are tender.
Stir in the dried apricots, lemon juice, and parsley.
Ladle the stew into bowls. If desired, top servings with yogurt or sour cream, sprinkle with fresh parsley and cracked black pepper, and serve with pita bread or naan.

Notes

*The stew does thicken when chilled. If you desire it to be thinned, add additional broth when reheating to achieve desired consistency.

**Lentils may take longer to soften when cooking at altitudes over 3,000 feet.

Nutrition Information

Serving Size: 1 cup (1/8 of recipe)
Calories: 318
Fat: 12 g
(Sat Fat: 4 g)
Sodium: 728 mg
Carbohydrate: 22 g
(Fiber: 7 g
Sugar: 3 g)
Protein: 30 g
Cholesterol: 77 mg

Dietary

Dairy-Free Egg-Free Gluten-free Grain-Free Nut-free

Recipe By: Jessica Beacom