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Spiced Beef-Lentil Stew

This One-Pot Spiced Beef-Lentil Stew is exotic yet soothing. And I made it with what I had in the house during a snowstorm! It has the intense flavors of Persian and Moroccan cuisine: vegetables and beef with cinnamon, coriander, cumin and ginger. Yum!
Course Main Dish, Stew
Cuisine Mediterranean
Keyword dairy-free, dutch oven meal, elimination diet, Gluten-free, lentil stew, main dish, one-pot meal, soy-free
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 servings
Author Beth


  • 1 cup lentils rinsed and sorted (soaked for at least an hour)
  • 2 cups water
  • 2 Tablespoonfuls olive oil
  • 2 carrots minced
  • 1 pound ground beef preferably grass-fed
  • 1 teaspoon turmeric
  • 1 teaspoon cinnamon
  • 1 Tablespoon coriander
  • ½ teaspoon asafetida read about asafetida
  • 1 teaspoon cumin
  • ½ teaspoon ginger dried (or 1 teaspoon fresh)
  • 1 tablespoon arrowroot or tapioca powder
  • 2 ½ teaspoons salt pink sea salt
  • 1 14- ounce can diced tomatoes
  • 1 cup beef broth
  • ½ cup cilantro leaves


  • If you are going to pre-cook the lentils after soaking, bring the water to a boil, then add the soaked lentils. Cook until the lentils are just tender, about 20 minutes. Add at step #6. 
  • Heat the olive oil over low heat in a dutch oven. Cook the carrots at a slow simmer until just becoming tender, 5-8 minutes.
  • Adjust the heat to medium. Add the ground beef and cook, breaking up the meat, until all traces of pink have disappeared.
  • Add all the spices and salt and continue to heat until well mixed and fragrant. Stir in the arrowroot flour.
  • Pour in the diced tomatoes and broth and bring to a simmer for about 5 minutes.
  • Add the lentils. Simmer gently until the lentils are tender and the sauce has thickened slightly.
  • Stir in cilantro.
  • Serve over basmati rice.
  • Delicious with chutney of any type, such as this raisin chutney