Creators
Samantha & Chris Mener
Description
This hearty Lentil and Buffalo Stew combines rich flavors and nutritious ingredients, making it a perfect dish for a comforting meal. Ideal for serving four, it's both filling and satisfying.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Bay Leaf | 4/5 | |
Black Pepper | 2/5 tsp | |
Bone Broth | 4 4/5 cup | |
Ground Buffalo | 4/5 lb | |
Carrot | 8/15 cup | cut into ¼ inch dice |
Garlic | 3 1/5 clove | finely chopped |
Ginger | 4/5 tsp | ground |
Lentils | 4/5 cup | soaked and drained |
Yellow Onion | 3/5 cup | chopped into small chunks |
Olive Oil | 3/5 tbsp | |
Parsley | rough chop, for garnish | |
Sweet Potato | 4/5 cup | 1/3 cubes |
Turmeric | 2/5 tsp |
PREPARATION
- Heat a large pan on medium heat.
- Add the olive and onions and sauté onions for 3-4 minutes or until onions begin to soften.
- Add the buffalo and bring the high up to a medium high. Cook for 4-5 minutes until buffalo is browned but still rare.
- Add the lentils, broth, bay leaf, and garlic to a large stock pot and bring to a low boil.
- Add the turmeric, ground ginger, turmeric, and pepper and reduce to a low simmer.
- Simmer for 20 minutes.
- Add the sweet potato and carrot and simmer for an additional 20 minutes.
- Add the buffalo and onion and cook for an additional 10 minutes.
- Garnish with parsley and serve.
SUGGESTIONS
- Substitute cilantro for parsley for a light fresh flavor.
- Prepare this soup in advance. The flavor gets better over night!