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Nordic Cozy Beef & Red Lentil Stew

Name: Nordic Cozy Beef & Red Lentil Stew
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Cuisine: Nordic
Ingredients: 500 g lean ground beef (10–12% fat); 150 g red lentils, rinsed; 200 g carrots, diced; 200 g parsnips, diced; 200 g yellow onion, finely chopped; 12 g garlic (about 3 cloves), minced; 400 g crushed tomatoes (1 can); 600 ml beef stock (preferably low-salt); 30 g tomato paste; 15 ml olive oil; 2 bay leaves; 2 g smoked paprika; 1 g dried thyme; 1 g freshly ground black pepper; 9 g fine sea salt, plus more to taste; 15 ml red wine vinegar; 10 ml Worcestershire sauce (optional; use gluten-free if needed); 10 g fresh parsley, chopped; 0.5 g chilli flakes (optional)

A quick, Nordic-inspired winter stew: ground beef, red lentils, and sweet roots simmered into a cozy, candlelit bowl of comfort.

Dairy-Free🥜Nut-Free

A Nordic-style beef and red lentil stew in an enamel pot, with carrots and parsnips, garnished with parsley.

Prep Time

15 min

Cook Time

45 min

Total Time

60 min

Servings

Picture a wind-brushed evening in a wooden cabin, candles flickering against frosty windows. This stew is the bowl you cradle—rustic, gently sweet from roots, and satisfyingly hearty, yet quick enough for a weeknight. It leans into Nordic sensibilities: simple, seasonal, and soul-warming.

Using ground beef and red lentils fast-tracks the deep comfort of a long-simmered stew. Red lentils softly melt into the broth, thickening it naturally, while carrots and parsnips bring woodland sweetness. A touch of smoked paprika and thyme adds campfire warmth without stealing the show.

Practical tip tucked into the coziness: brown the beef well for caramelized fond, rinse the lentils to keep the soup clear, and finish with a bright splash of vinegar to make the flavors pop. This is humble food with clever technique—old-world roots, weeknight speed.

Serve it simply, like the north: a ladleful into warmed bowls, a scatter of parsley, and a heel of dark rye on the side—or a spoon over buttery potatoes for extra comfort.

Ingredients

Pantry-friendly and winter-root driven, this pot builds flavor fast while staying streamlined.

500 g lean ground beef (10–12% fat)
150 g red lentils, rinsed
200 g carrots, diced
200 g parsnips, diced
200 g yellow onion, finely chopped
12 g garlic (about 3 cloves), minced
400 g crushed tomatoes (1 can)
600 ml beef stock (preferably low-salt)
30 g tomato paste
15 ml olive oil
2 bay leaves
2 g smoked paprika
1 g dried thyme
1 g freshly ground black pepper
9 g fine sea salt, plus more to taste
15 ml red wine vinegar
10 ml Worcestershire sauce (optional; use gluten-free if needed)
10 g fresh parsley, chopped
0.5 g chilli flakes (optional)

Nutrients

irongood
From beef and lentils
fiberhigh
From lentils and root vegetables
folategood
From red lentils
proteinhigh
From beef and lentils
lycopenesource
From crushed tomatoes
vitamin Aexcellent
From carrots
potassiumgood
From vegetables and tomatoes

Instructions

A quick simmer with smart sequencing gives the depth of an all-day stew.

1
Warm a heavy pot over medium-high heat and add the olive oil. Crumble in the beef and brown well for 5–7 minutes, stirring occasionally until deep golden. Spoon off excess fat if necessary, leaving about 1 tablespoon in the pot.
2
Add onion, carrots, and parsnips. Cook for 5–6 minutes, stirring, until the onions are translucent and the edges of the roots begin to soften.
3
Stir in the garlic and tomato paste. Cook 1 minute to caramelize the paste.
4
Sprinkle in smoked paprika, thyme, black pepper, and chilli flakes if using. Stir 30 seconds to bloom the spices.
5
Deglaze with the red wine vinegar and Worcestershire (if using), scraping up the browned bits from the bottom of the pot.
6
Add crushed tomatoes, beef stock, and bay leaves. Bring to a gentle boil, then reduce to a lively simmer.
7
Stir in the rinsed red lentils and salt. Partially cover and simmer for 20–25 minutes, stirring occasionally, until lentils are tender and the vegetables are soft.
8
Adjust consistency: simmer uncovered for a few minutes to thicken, or add a splash of stock if it’s too thick.
9
Fish out the bay leaves. Stir in the parsley and taste; add more salt, pepper, or a few extra drops of vinegar for brightness.
10
Let rest 5 minutes before serving to settle the flavors.

Chef's Tip

For deeper flavor, brown the beef in two batches to avoid steaming, and don’t skip the finishing splash of vinegar—it wakes up every element in the pot.

Fun Fact

Red lentils were prized for their quick cooking long before pressure cookers existed; they naturally thicken stews without flour, a boon for rustic winter kitchens.

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I'm a web developer with a passion for cooking, especially when it comes to pasta. Spaghetti to ravioli, I love it all. I'm also fascinated by the rich tastes of Peruvian cuisine. Follow along as I combine tech and cooking, creating easy-to-follow digital recipes that highlight the pleasure of delicious food.

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