2 cans beef broth (flavored with onion)
2 cans vegetable broth
1 lb ground beef
1 lb lentils (uncooked)
1/2 cup onion, chopped
1 cup chopped carrots
Pour broths into stew pot, add ground beef, bring to a boil, breaking apart beef into crumbles. Add onion while the meat is cooking.
Once the meat is browned, add the lentils (which need to be rinsed and sorted beforehand). Bring pot to a boil, then cover and simmer for about 45-60 minutes, or until lentils are tender, then add carrots and cook for another 15 minutes, until carrots are tender.
Serve with fresh, warm sourdough bread and butter or fresh cornbread.
