Easiest Way to Make Quick Dutch Oven Meat and Lentil Sauce

Hello everybody, I hope you are having an incredible day today. Today, we're going to prepare a special dish, Recipe of Quick Dutch Oven Meat and Lentil Sauce. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Dutch Oven Meat and Lentil Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Dutch Oven Meat and Lentil Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we have to prepare a few components. You can cook Dutch Oven Meat and Lentil Sauce using 15 ingredients and 5 steps. Here is how you can achieve that.

I wanted a hearty sauce to serve over vegetables to pack for easy lunches, and this vaguely Bolognese inspired sauce did the trick. Low cost and high fiber as well.

Ingredients and spices that need to be Prepare to make Dutch Oven Meat and Lentil Sauce:

1. 4 carrots, minced
2. 1 large onion, minced
3. 4 stalks celery, minced
4. 2 pounds ground beef
5. 1 tablespoon butter or ghee
6. 28 oz can diced tomatoes
7. 28 oz can pureed tomatoes
8. 28 oz water
9. 8 oz dried brown or green lentils
10. 2 bay leaves
11. 1 tablespoon dried oregano
12. 1 tablespoon garlic powder
13. Crushed red pepper to taste
14. Salt and pepper to taste
15. 1 cup milk or non dairy milk substitute

Instructions to make to make Dutch Oven Meat and Lentil Sauce

1. Melt butter and saute the minced vegetables on the stove top using an oven safe dish, like a dutch oven. Mincing the vegetables is easily done in a food processor.
2. Once the veggies have developed some color and browning cook the ground beef enough to break it up. Preheat oven to 350°F.
3. Add all the remaining ingredients except salt and milk, stir to combine, and transfer to the oven with the lid slightly cracked.
4. Bake for 2-3 hours, until lentils are tender. Check after 1.5 hours to see if it needs a little more water added due to evaporation.
5. Stir in milk, salt and pepper to taste, and serve over vegetables, pasta, or rice.

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