Beef, lentil and noodle stew Calories

Brown ground beef with onion, add cooked green lentils and liquid, then stir in the noodles near the end. Erişte cooks faster than lentils, so adding it late helps keep the noodles intact rather than mushy.

Yes, cooking the green lentils separately first makes the stew easier to time. Add them to the browned beef once tender, then cook the noodles in the stew; this prevents the noodles from overcooking while the lentils soften.

The traditional choice is erişte, a Turkish egg noodle often cut into flat strips and made at home. Other egg noodles can work, but their thickness and cooking time may differ, so add them according to their package directions.

No. Beef, lentil and noodle stew includes ground beef and erişte, while Turkish green lentil soup recipes may omit noodles or meat and often have a thinner broth. The stew can be made soupy, but its defining ingredients are lentils, beef and noodles.

Serve beef, lentil and noodle stew with plain yogurt, a crisp salad or pickles. Those cool, fresh sides contrast with the warm, filling lentils and noodles without making the meal feel too heavy.

Yes, but the noodles may soften further after thawing. Freeze cooled portions in airtight containers, then reheat gently with a splash of water or broth to loosen the thickened stew.

Add the noodles only after the lentils are nearly tender, and stop cooking as soon as the noodles are done. If you plan to save leftovers, cooking the noodles separately and combining them at serving helps preserve their texture.

The noodles absorb liquid as the stew sits, which makes beef, lentil and noodle stew thicker. Stir in hot water or broth while reheating until it reaches the consistency you want.

Yes, you can leave out the ground beef and make a lentil-and-noodle version, though it will no longer be the meat-based dish named here. Add onion and seasonings for depth, and adjust the liquid as the noodles cook.