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Slow-Carb, Slow-Cooker Beef and Lentil Stew


I am the mother of two and work part-time in healthcare at a local hospital. I am passionate about food, cooking, and health issues.

Slow-Carb Beef and Lentil Soup Recipe

Slow-Carb Beef and Lentil Soup Recipe

The Slow-Carb Lentil

The lowly lentil has had a rise in popularity recently with the introduction of the "slow-carb diet" by Tim Ferriss, who wrote the book The 4-Hour Body. Tim maintains that a legume should be eaten at every meal (and should take up about 30% of your plate). He has tried many diets and feels this is the ideal ratio to stick with for maximum weight loss. It's like he has basically donated his body to science while still living in it!

Lentils are an often-overlooked, inexpensive ingredient that can be used to stretch a meal. Compared to other dry legumes, lentils cook up quickly and are very versatile, flavor-wise. Canned lentils can be substituted for dry, but just make sure they are well-drained and rinsed. They are relatively low-calorie, but pack a lot of nutrition. Studies show that adding fiber to your diet can lower cholesterol, and the folate and magnesium in lentils are heart-healthy. Lentils digest slowly, which helps to prevent spikes in blood glucose, and give the feeling of fullness for a longer period of time. They are about 25% protein, which helps in the building of all body tissue, particularly muscle.

This stew cooks in the slow cooker and makes the whole house smell wonderful. It can be turned into a soup by adding more beef broth, if you want. The dry lentils are added in the last hour of cooking. If this isn't possible, then substitute with canned lentils and just stir until heated through just before serving.

This meal also freezes well for another day. It goes great with warm crusty bread...but of course, only if you are not doing the slow-carb diet!


Cook Time

Prep timeCook timeReady inYields

30 min

8 hours

8 hours 30 min

6 generous servings


  • 2 tablespoons oil
  • 1 1/2 to 2 pounds stewing beef, cut in 1 inch cubes
  • 4 carrots, peeled and chopped
  • 3 celery stocks, halved and chopped, reserve leaves
  • 1 large onion, chopped
  • 5 cloves garlic, minced
  • 1/2 cup dry red wine, (optional)
  • 28 oz can diced tomatoes
  • 4 cups beef stock, (or 4 cups water with 2 bouillon cubes)
  • 1 tablespoon fresh chopped rosemary, (or 1 1/2 tsp dry)
  • 1 tablespoon fresh chopped oregano, (or 1 1/2 tsp dry)
  • 1 1/2 cups dry red or brown lentils, picked over and rinsed well
  • fresh chopped parsley, for garnish


  1. Heat oil in frying pan. Season beef generously with salt and pepper, then add beef in batches to brown over medium high heat, turning once.
  2. Add the browned beef to the slow cooker, with canned tomatoes and beef stock.
  3. Add carrots, celery, and onion to the frying pan that the beef was in. Turn the stove to medium low and cover the pan, stirring occasionally, until onions are transparent. Add garlic and celery leaves and saute one minute more, then add these vegetables to slow cooker.
  4. Deglaze the pan with red wine, scraping off anything stuck to the bottom, and pour this mixture into the slow cooker.
  5. Add rosemary and oregano. If you're using dried herbs, make sure to rub them between your fingers to release their flavor.
  6. Set on low and cook for 8 hours.
  7. An hour before eating, add the lentils.
  8. Garnish finished stew with parsley. Enjoy!


kitkat1141 (author) from Ontario, Canada on January 27, 2015:

Sunshine625 thank you for looking. Yes, lentils are one of those foods that taste good hot like this stew, or cold in a salad. I love adding more broth to this recipe to turn it into a soup.

Pstraubie48, I agree, doing the prep ahead of time, and letting the slowcooker work all day is a treat. The whole house smells great too!

Just Ask Susan, and Peggy W, thank you for kindly pinning this recipe for easy look up. Hope you give it a try.

Purple Peach, my apologies for the quality of the photos! I need to improve in that area.

Marilyn Fritz, congratulations on your weight loss. Legumes are getting more press time lately. Dr Joel Fuhrman counts lentils in his supper immunity foods.

DaphneDL, thank you for looking!

Daphne D. Lewis from Saint Albans, West Virginia on January 27, 2015:

Lentil soup is one of my favorites so I definitely have to try this one. It looks delicious!!

Marilyn from Nevada on January 26, 2015:

Oh my goodness! My husband and I love Lentil soup, but this recipe is a winner! I am going to give it a try next week. We have lost weight by consuming legumes often, so we can relate to the importance of having them often. We generally feel healthier, and have more energy. I love how you itemized your information, great writing!

peachy from Home Sweet Home on January 25, 2015:

A little blurry photos but worth the shot, wonderful stew

Peggy Woods from Houston, Texas on January 25, 2015:

I am going to add this to my Slow Cooker board on Pinterest. Sounds delicious! Thanks for the recipe.

Susan Zutautas from Ontario, Canada on January 25, 2015:

This sounds really good. Pinning so I know where to find when I try your recipe.

Patricia Scott from North Central Florida on January 25, 2015:

I will have to give this a try. I love using my slow cooker...it is so nice to do the prep early in the day and let the cooker do the rest.

Pinning for sure so I can use later

Angels are on the way to you ps

Linda Bilyeu from Orlando, FL on January 25, 2015:

I like lentils hot or cold, this recipe is very appealing...I printed it out and will give it a try. Thanks for sharing!

kitkat1141 (author) from Ontario, Canada on July 25, 2014:

Thanks for looking rdsparrowriter. The flavors really meld nicely in the crockpot. The whole house smells fabulous!

Rochelle Ann De Zoysa from Moratuwa, Sri Lanka on July 19, 2014:

Seems delicious :)

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