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Beef Stew with Green Lentils

Beef Stew with Green Lentils, the perfect homemade comfort food.
Servings 4
Author Gemma


  • 2 1/2 lb beef cleaned and cut in cubed
  • 2 tbsp fresh lime or fresh lemon juice
  • 2 cloves garlic minced
  • 1/4 crushed black peppercorn
  • 2 tbsp parsley chopped
  • 1 tsp kosher salt
  • 2 scallions chopped
  • 1/4 olive oil
  • 1/2 cup crushed tomato
  • 1/2 cup onion chopped
  • 1/2 cup sweet red pepper chopped
  • 1 cup green lentils rinsed and drained
  • 1 cup water
  • 1 tsp beef bouillon powder
  • 1/4 cup white vinegar


  • Add beef cubes in a large bowl and add vinegar. Cleaned meat with vinegar by stirring with hands. If you are not using vinegar, rub each meat piece with the pieces of the lime of lemon after juicing. Rinse with cold water, pat dry and set aside.
  • Add garlic, peppercorn, parsley, salt, scallions oil, lime or lemon juice in a blender or chopper and blend until smooth. Mix spice mixture with meat and refrigerate for at least 2 hours.
  • In a medium stockpot, over medium heat, add meat with marinade and let cook for about 5 to 7 minutes stirring occasionally. Add tomatoes, sweet peppers and onions and let cook for another 5 minutes or so. Add cleaned lentils, water and beef bouillon powder to the stockpot. Stir and let simmer covered on low heat for 45 minutes or until meat and lentils are almost tender. Add butter and cover until thoroughly cooked. Add more water if necessary but gradually. Season with salt and pepper. Serve hot with grains, pasta or root vegetables.


Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg