💡 At a Glance
- •The Dish: A hearty, cozy stew made with red lentils, ground beef, and fresh veggies simmered in a savory tomato sauce.
- •Time: Beginner-friendly and ready in about 30 minutes—making it perfect for meal prep!
- •How It’s Made: The rich veggie sauce cooks up in the Thermomix® while you brown the ground beef separately in a skillet.
Today, we’re making a hearty, super-satisfying lentil and ground beef stew that’s not only insanely delicious, but also crazy fast and easy to whip up.
It’s the ultimate comfort food for chilly days when you’re craving something warm, rich, and deeply nourishing.
Packed with red lentils, savory ground beef, and fresh veggies, this dish isn’t just pure comfort in a bowl—it’s also loaded with protein and fiber to keep you feeling full and happy.
In my easy, step-by-step recipe, I’ll show you just how effortless it is to whip up this cozy, delicious stew right in your Thermomix® in no time at all!
Why You’ll Love This Stew:
- Quick and easy—totally beginner-friendly!
- A hearty, satisfying meal that’s perfect for chilly days.
- Ready in just 30 minutes from start to finish.
- Great for meal prep and super easy to reheat.
- Super freezer-friendly for busy weeknights.
- Delicious served with crusty bread, over rice, or with pasta.
- Easy to customize with whatever ingredients you have on hand.
- A budget-friendly dinner the whole family will love.
My Top Cooking Tips
Adjust the liquid to your liking: use anywhere from 300 to 400 g of water depending on how thick you prefer your stew.
For an extra boost of flavor, swap out the plain water for vegetable broth.
Stir in a splash of heavy cream at the end to make the stew extra rich and velvety.
Can You Make This Ahead and Store Leftovers?
This stew is perfect for meal prep! It stores beautifully in the fridge for up to 3 days, or you can freeze it for a quick and easy dinner down the road.
Delicious Variations
Feel free to toss in extra veggies like carrots, potatoes, or celery. Looking for a vegetarian option? You can easily swap in your favorite plant-based ground meat alternative!
Creamy Coconut Twist: Stir in a splash of coconut milk toward the end of cooking for a rich, creamy flavor.
Curry-Spiced Stew: Add a spoonful of curry paste or a dash of curry powder for a warm, fragrant kick.
Smoky Tofu Swap: Use diced smoked tofu instead of ground beef for a wonderful smoky, plant-based alternative.
What to Serve with Lentil Stew
This hearty stew pairs wonderfully with crusty warm bread, steamed rice, pasta, or even boiled potatoes to soak up all that delicious broth.
What You’ll Need for Ground Beef and Lentil Stew
For the Ground Beef:
- ½ lb ground beef
- ½ tsp salt
- 2 pinches black pepper
- 1 tsp paprika
For the Stew:
- 1 medium onion
- 1 clove garlic
- 1 ½ tbsp olive oil
- 1 small zucchini (about 7 oz / 200 g)
- 1 small eggplant (about 7 oz / 200 g)
- 1 yellow bell pepper
- 17 oz (500 g) tomato puree (passata)
- 1 rounded tbsp tomato paste
- 1 1/4 to 1 2/3 cups (300-400 g) water
- ½ tsp each dried thyme, rosemary, marjoram, and basil
- 2 tsp salt
- 2 pinches black pepper
- 1 tsp paprika
- 2/3 cup (120 g) red lentils
Note: You will find the exact quantities and step-by-step instructions below in the recipe card, which you can also print or save as a PDF file.
How to Make Lentil and Ground Beef Stew
Prep Work:
Slice the zucchini into ½-inch rounds.
Cut the eggplant into bite-sized pieces.
Core the bell pepper and chop it into bite-sized pieces as well.
Instructions:
First, peel and quarter the onion, and peel the garlic. Add both to the mixing bowl and chop for 5 sec / speed 5.
Use the spatula to scrape down the sides of the bowl.
Then add the olive oil and sauté for 2 min / 120 °C (250 °F) / speed 2.
Next, add the zucchini, eggplant, chopped bell peppers, tomato purée, tomato paste, water, herbs, and paprika, then cook for 10 min / 100 °C (212 °F) / speed 1.
Meanwhile, brown the ground beef in a skillet, breaking it up as it cooks. Season with salt, pepper, and paprika, then set aside.
Next step: add the lentils and cook for another 10 min / 100 °C (212 °F) / speed 1.
Finally, stir in the salt, pepper, and browned ground beef, and let everything finish cooking for 5 min / 100 °C (212 °F) / speed 1.
Taste and add a bit more salt if needed, then serve piping hot with your favorite crusty bread.
Enjoy!
Note: You will find the exact quantities and step-by-step instructions below in the recipe card, which you can also print or save as a PDF file.
By the way, the prep times listed are just averages. Everyone cooks at their own pace, and sometimes things take a bit longer or shorter than expected.
Happy cooking!
If you loved this quick and easy Lentil and Ground Beef Stew, you’ll definitely want to check out my delicious Bauerntopf (German Farmers’ Stew) recipe, too! 🙂
Best,
Christoph
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Lentil and Ground Beef Stew
Click stars to rate now
Zutaten
For the ground beef:
- 250 g Ground beef
- ½ tsp Salt
- 2 Prisen Black pepper
- 1 tsp Paprika
For the stew:
- 1 Onion
- 1 Garlic clove
- 20 g Olive oil
- 1 Small zucchini approx. 200 g
- 1 Small eggplant approx. 200 g
- 1 Yellow bell pepper
- 500 g Tomato purée (passata)
- 1 tbsp Tomato paste heaping
- 300-400 g Water
- ½ tsp Thyme, rosemary, marjoram, basil
- 2 tsp Salt
- 2 Prisen Black pepper
- 1 tsp Paprika
- 120 g Red lentils
Zubereitung
Prep Work:
- 1 Small zucchini, 1 Small eggplant, 1 Yellow bell pepperSlice the zucchini into 1 cm (½-inch) thick rounds. Cut the eggplant into bite-sized pieces. Deseed the bell pepper and chop into bite-sized pieces as well.
Instructions:
- 1 Onion, 1 Garlic cloveFirst, peel and quarter the onion, and peel the garlic. Add both to the mixing bowl and chop for 5 sec / Speed 5. Scrape down the sides of the bowl with a spatula.
- 20 g Olive oilAdd the olive oil and sauté for 2 min / 120°C / Speed 2.
- 500 g Tomato purée (passata), 1 tbsp Tomato paste, 300-400 g Water, ½ tsp Thyme, rosemary, marjoram, basil, 1 tsp PaprikaNext, add the zucchini, eggplant, bell pepper, tomato purée, tomato paste, water, herbs, and paprika, and cook for 10 min / 100°C / Speed 1.
- 250 g Ground beef, ½ tsp Salt, 2 Prisen Black pepper, 1 tsp PaprikaIn the meantime, brown the ground beef in a skillet until crumbly. Season with salt, pepper, and paprika. Set aside.
- 120 g Red lentilsStir in the red lentils and cook for another 10 min / 100°C / Speed 1.
- 2 tsp Salt, 2 Prisen Black pepperFinally, add the salt, pepper, and browned ground beef, and finish cooking for 5 min / 100°C / Speed 1.
- Season with a little extra salt to taste if needed, and serve warm with crusty bread!
Notes
- Use 300–400 g of water depending on your desired consistency.
- For an even richer flavor, swap the water for vegetable broth.
- A splash of heavy cream makes the stew extra creamy!
Lentil and Ground Beef Stew
Click stars to rate now
Zutaten
For the ground beef:
- 250 g Ground beef
- ½ tsp Salt
- 2 Prisen Black pepper
- 1 tsp Paprika
For the stew:
- 1 Onion
- 1 Garlic clove
- 20 g Olive oil
- 1 Small zucchini approx. 200 g
- 1 Small eggplant approx. 200 g
- 1 Yellow bell pepper
- 500 g Tomato purée (passata)
- 1 tbsp Tomato paste heaping
- 300-400 g Water
- ½ tsp Thyme, rosemary, marjoram, basil
- 2 tsp Salt
- 2 Prisen Black pepper
- 1 tsp Paprika
- 120 g Red lentils
Zubereitung
Prep Work:
- 1 Small zucchini, 1 Small eggplant, 1 Yellow bell pepperSlice the zucchini into 1 cm (½-inch) thick rounds. Cut the eggplant into bite-sized pieces. Deseed the bell pepper and chop into bite-sized pieces as well.
Instructions:
- 1 Onion, 1 Garlic cloveFirst, peel and quarter the onion, and peel the garlic. Add both to the mixing bowl and chop for 5 sec / Speed 5. Scrape down the sides of the bowl with a spatula.
- 20 g Olive oilAdd the olive oil and sauté for 2 min / 120°C / Speed 2.
- 500 g Tomato purée (passata), 1 tbsp Tomato paste, 300-400 g Water, ½ tsp Thyme, rosemary, marjoram, basil, 1 tsp PaprikaNext, add the zucchini, eggplant, bell pepper, tomato purée, tomato paste, water, herbs, and paprika, and cook for 10 min / 100°C / Speed 1.
- 250 g Ground beef, ½ tsp Salt, 2 Prisen Black pepper, 1 tsp PaprikaIn the meantime, brown the ground beef in a skillet until crumbly. Season with salt, pepper, and paprika. Set aside.
- 120 g Red lentilsStir in the red lentils and cook for another 10 min / 100°C / Speed 1.
- 2 tsp Salt, 2 Prisen Black pepperFinally, add the salt, pepper, and browned ground beef, and finish cooking for 5 min / 100°C / Speed 1.
- Season with a little extra salt to taste if needed, and serve warm with crusty bread!
Notes
- Use 300–400 g of water depending on your desired consistency.
- For an even richer flavor, swap the water for vegetable broth.
- A splash of heavy cream makes the stew extra creamy!
