Today I'm tying on my apron to make a pot of lentils with beef that's just made for sharing around the table. It has brown pardina lentils, lean beef, leek, carrots, onion, garlic, and bay leaves: simple ingredients for a deeply flavorful homemade stew. I love letting a gentle simmer do all the work, without complicating things with extra steps.
The combination of vegetables and beef gives so much depth to the broth, and pardina lentils hold their shape beautifully if you keep an eye on the cooking time. This beef and vegetable lentil stew makes about six generous servings, perfect for a family meal or for stashing some leftovers. The dried chillies are optional: feel free to leave them out if you prefer zero heat.
To keep enjoying hearty pulses, I recommend my grandma's lentils with chorizo and my lentils with vegetables and brown rice, two lovely alternatives to switch up your weekly menu.
